Slice each chicken breast horizontally (butterflying) to create two thinner cutlets. Place between plastic wrap and gently pound to an even 1/2-inch thickness.

Season both sides of the chicken cutlets evenly with salt and pepper.

In a shallow dish, add the flour. Lightly dredge each chicken cutlet in the flour, shaking off any excess.

Heat 2 tablespoons of butter and all the olive oil in a large skillet over medium-high heat until the butter stops foaming.

Cook the chicken in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a warm plate and cover loosely with foil.

Reduce heat to medium and add the white wine to the pan, scraping up any browned bits from the bottom.

Add lemon juice and simmer for 2 minutes until slightly reduced.

Return heat to low, add the capers and remaining 2 tablespoons of butter, stirring until butter melts and sauce becomes silky.

Return the chicken to the pan, turning to coat in the sauce, and simmer for 1-2 minutes to reheat.

Garnish with fresh chopped parsley and lemon slices before serving.