Step 1

Cut chicken breasts in half lengthwise then pound the chicken to flatten out.

Step 2

Season chicken with salt and pepper then dredge in flour.

Step 3

Add 2 tablespoons of olive oil and two tbsp butter to a large pan and warm on medium-high heat.

Step 4

Cook on each side for about 3 minutes or until golden brown.

Step 5

Add the stock, wine, lemon juice, salt and pepper to the pan then bring to a boil while stirring to deglaze ,reduce to a simmer and add the capers. Allow to reduce by half while stirring occasionally. Remove from heat and stir in 2 tbsp butter. Season to taste with salt and pepper.

Step 6

Return the chicken to the pan and spoon sauce over the chicken cutlets. You can warm the chicken through on low if needed then sprinkle with parsley and serve.