Butterfly each chicken breast (you should end up with 4 fillets), and pound thin (approximately 1 cm). Season the chicken with salt and pepper.
Dredge in flour (we used gluten free).
In a large skillet heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. When the oil starts to sizzle, place two pieces of the chicken into the skillet, and cook for 3 to 4 mins per side. You want the chicken to be a nice golden brown color.
Remove the browned chicken to a platter and set aside.
Repeat adding another 2 tbsp butter and 2 tbsp of olive oil to skillet, and brown your other pieces of chicken. Remove the browned chicken to a platter and set aside.
Add the wine and the stock to deglaze the pan, bring the sauce to a boil, and then scrape off the browned bits to incorporate them into the sauce.
Add the lemon juice and capers. Bring the sauce to a boil and let it reduce to about half.
Return all your browned chicken to the pan and simmer for 5 minutes. Remove chicken to a serving plate.
Add the remaining 2 tablespoons of butter to the pan sauce and whisk vigorously until butter is melted.
Spoon the pan sauce over the chicken before serving. Garnish with a little fresh parsley.