Pat the chicken breasts dry with a paper towel and season each side generously with salt and pepper.

Place your flour on a plate and dredge the chicken breasts in it, coating both sides thoroughly.

In a large skillet over medium-high heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Allow the butter to melt and mix with the oil.

Add the chicken to the skillet and cook for about 3 to 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 remaining olive oil and butter. When melted, pour in the lemon juice and chicken broth, scraping up any brown bits left from the chicken.

Add the capers and let the sauce simmer for about 5 minutes.

Place the chicken back into the skillet, coating it in the sauce. Allow everything to heat through for a minute, then remove from heat.

Transfer the chicken to a serving plate, drizzle with the sauce, and garnish with freshly chopped parsley. Serve immediately.