Cut chicken breasts in half lengthwise then pound the chicken to flatten out.
Season chicken with salt and pepper then dredge in flour.
Add 2 tablespoons of olive oil and two tbsp butter to a large pan and warm on medium-high heat.
Cook on each side for about 3 minutes or until golden brown.
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.
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.
Slicing the chicken breasts in half and then pounding them ensures that they are thin and will cook through quickly. Thin and even breasts will stay moist as you don’t risk the exterior drying out as the interior cooks through.
If you have a smaller skillet, pan fry the chicken in two batches. You want enough room in the pan for the chicken breasts to brown nicely as they’ll steam you pack them if tightly.
To get more juice out of a lemon, bring it to room temperature and roll it on the counter under your palm. Doing so will loosen up the juices so you can more easily squeeze the lemon.
Don’t skip coating the chicken breasts with flour, it gives the chicken a nice crust that the sauce can cling to.
Be careful not to overcook the chicken breasts as they are thin! It’s cooked when the internal temperature is 165F. You can use a meat thermometer to check the internal temperature.