Pound the chicken breasts to an even thickness of about 1/2 inch.

Season both sides of the chicken with salt and black pepper.

Place the flour in a shallow dish and dredge each chicken breast in the flour, shaking off the excess.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.

Add the chicken breasts and cook for about 3-4 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and set aside.

In the same skillet, add the lemon juice, chicken broth, and capers, scraping up any browned bits from the bottom.

Bring to a boil and let simmer for about 2 minutes.

Stir in the remaining 2 tablespoons of butter until melted and the sauce is slightly thickened.

Return the chicken to the skillet, spoon the sauce over the chicken, and cook for an additional minute to heat through.

Garnish with chopped parsley before serving.