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.
Make sure to deglaze the pan and scrape any brown bits on the skillet, that's where a lot of flavor is!
Dredging the chicken with flour is important for creating a delicious crust on the chicken and for thickening the sauce.
When choosing a white wine go for a dry white wine that you would drink, don't use cooking wine.
Make sure to pound the chicken quite thin so they cook quickly.
Use low sodium chicken stock and unsalted butter because there will already be enough salt in this dish after seasoning the chicken and adding the capers.
You could swap the chicken for turkey or pork.
If you want to make it creamy you could add a splash of heavy cream to the sauce.