Preheat your oven to 200°F (95°C). Place a serving platter inside to keep it warm.

Season the flour with salt and pepper. Dredge each chicken medallion until lightly coated.

In a large skillet over medium-high heat, melt 2 tablespoons butter with the olive oil. Once foaming, add chicken; cook 3 minutes per side until golden. Transfer to the warmed platter.

Add the remaining 2 tablespoons butter to the same skillet. Sauté the garlic for about 1 minute until fragrant.

Pour in the wine to deglaze, scraping up brown bits. Let it simmer 2–3 minutes to reduce slightly.

Stir in chicken broth, lemon juice, and capers. Simmer for 4–5 minutes, allowing the sauce to thicken.

Return the chicken and any juices to the pan. Spoon the lemon-caper sauce over each piece and cook 2 minutes more to warm through.

Sprinkle with chopped parsley and remove from heat.

Arrange chicken on the warm platter, drizzle extra sauce on top, and garnish with lemon slices.

Serve immediately with pasta, rice, or steamed vegetables for a complete Italian-inspired meal.