Place chicken pieces between plastic wrap. Gently pound them until even thickness. Season both sides with salt and pepper. This helps the chicken cook evenly and stay tender.

Put flour in a shallow bowl. Dredge each chicken piece in flour. Shake off extra flour gently. This coating gives the chicken a light crust when cooked.

Heat olive oil and one tablespoon butter in a large skillet over medium heat. Wait until the butter melts and oil looks shiny and hot.

Place chicken pieces in the hot pan. Cook for about four minutes per side. The chicken should look golden brown and fully cooked inside.

Take the cooked chicken out of the pan. Place it on a plate. Cover loosely with foil to keep it warm while you prepare the sauce.

In the same pan, add lemon juice and chicken broth. Scrape the brown bits from the bottom. Let the sauce simmer gently for five minutes.

Add capers and the remaining butter to the pan. Stir well until butter melts. The sauce should look glossy and slightly thick.

Return chicken to the pan. Spoon sauce over each piece. Cook together for two more minutes. Sprinkle with fresh parsley before serving warm.