Cut chicken breasts horizontally into 2 cutlets. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start foam and turn golden add chicken and saute for 3 minutes. When chicken is browned, turn and cook other side for 2-3 minutes. Do not over crowd pan, work in two batches if needed. Remove and transfer to plate and keep warm, covered.
Melt remaining butter in pan. When butter is melted add the flour (See Note 3) and whisk to cook flour for 1 minute. Then add the white wine, lemon juice and chicken stock. With a whisk, stir and bring to boil, scraping up brown bits from the pan for extra flavor and breaking up any lumps. Add more chicken stock to desired consistency if you prefer. Add the capers to the sauce and taste for seasoning.
Add the chicken back to the pan, spooning sauce to coat and simmer for 5 minutes.
Option: Make mashed potatoes or pasta. Divide mashed potatoes or pasta on plates and top with the chicken. Spoon sauce over chicken and garnish with parsley and lemon slices.
Video
Notes
If large, cut chicken breasts horizontally into 2 cutlets. If uneven in thickness, pound between sheets of plastic wrap.
For an added flavor boost, I omit the salt and pepper and use 1 teaspoon of my Lemon Pepper Seasoning blend.
By adding the flour to the butter and olive oil this will make what is called a roux, which will thicken the pan sauce when liquids like chicken stock and/or wine is added and whisked together.
I used 1 large lemon and the fresh juice came to 1/4 cup as needed for sauce. I sliced the other lemon for garnish.
Either make the mashed potatoes from scratch or make per your favorite boxed brand or pasta of choice.