Directions

1. 1

   Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound gently to an even thickness of about 1/2 inch, being careful not to tear the meat.

2. 2

   In a shallow bowl or plate, whisk together the flour, grated Parmesan, salt, and black pepper.

3. 3

   Dredge each chicken breast lightly in the flour mixture, shaking off any excess, and set aside.

4. 4

   Heat the olive oil and butter together in a large skillet over medium-high heat. Once the butter foams and the oil is hot, carefully place the chicken breasts in the pan without crowding.

5. 5

   Sear the chicken for 5 to 6 minutes on the first side until golden brown. Flip and sear for another 4 to 5 minutes on the second side until golden and the internal temperature reaches 165°F. Transfer to a plate.

6. 6

   Pour out excess fat from the skillet, leaving about 1 tablespoon. Add the chicken stock or white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits.

7. 7

   Return the chicken to the skillet and bring the liquid to a gentle simmer. Add the lemon juice and capers, stirring to combine.

8. 8

   Simmer for 1 to 2 minutes until the sauce reduces slightly and the flavors meld together.

9. 9

   Remove from heat and taste for seasoning, adjusting salt and pepper as needed. Transfer the chicken to serving plates and spoon the sauce with capers over the top.

10. 10

    Garnish with fresh chopped parsley and serve immediately.