Begin by flattening the chicken breasts to an even thickness by placing each one between two sheets of plastic wrap and gently pounding with a meat mallet until about 1/2 inch thick. Season both sides with salt and pepper.

Spread the flour on a plate and dredge each chicken breast in the flour, coating well. Shake off any excess flour.

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

Add the chicken breasts to the pan and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Set aside on a plate and keep warm.

In the same skillet, add the chicken broth, lemon juice, and capers. Scrape any browned bits from the bottom of the pan. Allow the sauce to simmer for about 5 minutes until slightly reduced.

Stir in the remaining olive oil and butter, allowing the butter to melt and create a glossy sauce. Return the chicken to the pan, coating it in the sauce.

Garnish with fresh parsley and serve immediately with a lemon wedge on the side.