Take 2 boneless skinless chicken breasts and butterfly each by slicing horizontally into two thinner pieces. Place them between two sheets of plastic wrap and gently pound to a thickness of ½ inch. Season both sides with salt and pepper to taste.

Dredge the Chicken

Spread ½ cup flour whole wheat or almond flour can be used for a healthier alternative in a shallow dish. Lightly coat each chicken cutlet in the flour shaking off any excess.

Cook the Chicken

Heat 2 tablespoons butter and 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add two chicken cutlets at a time and cook for about 2 ½ minutes on one side until golden brown. Flip and cook for another 1-2 minutes. Remove the chicken from the skillet and repeat with the remaining pieces adding more butter or olive oil as needed.

Make the Sauce

Using the same skillet add ¼ cup fresh lemon juice ½ cup chicken stock 1 ½ tablespoons rinsed and chopped capers and 2 smashed or minced garlic cloves. Bring the mixture to a boil then reduce the heat and simmer for 2-3 minutes.

Combine and Simmer

Return the cooked chicken to the skillet spooning the sauce over the pieces. Let everything simmer together for 2-5 minutes or until the chicken is fully cooked through.

Serve and Enjoy

Place the chicken on plates and drizzle with the lemon-caper sauce. Garnish with freshly chopped parsley and lemon slices. Serve hot alongside your preferred side dishes.