Cut your chicken breasts in half lengthwise. Place them between pieces of plastic wrap. Pound them with a mallet until they are even and thin. This helps them cook very fast and stay juicy.

Mix your flour, salt, and pepper in a shallow dish. Dip each piece of chicken into the flour. Shake off the extra flour. You only want a very thin layer on the meat for a light crunch.

Heat olive oil and one tablespoon of butter in a large skillet. Place the chicken in the hot pan. Cook for about 3 minutes on each side. Remove the golden chicken and set it aside.

Add your chicken stock (or wine) and lemon juice to the same pan. Use a whisk to scrape the brown bits from the bottom. These bits add amazing flavor to your final sauce.

Bring the liquid to a boil and then lower the heat. Add your capers to the pan. Let the sauce bubble for a few minutes until it reduces by about half. It will start to look glossy.

Add the remaining two tablespoons of cold butter to the pan. Whisk it quickly until it melts. This creates a creamy texture. Throw in the fresh parsley and stir it all together nicely.

Place the cooked chicken back into the skillet for one minute. Spoon the warm lemon sauce over the top of the meat. Serve it immediately while the chicken is still warm and crispy.