Begin by placing your boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/2-inch thickness for even cooking. Season both sides generously with salt and freshly ground black pepper.

On a plate, sprinkle a layer of all-purpose flour. Lightly coat each seasoned chicken breast in the flour, ensuring you shake off any excess.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat until the mixture shimmers.

Carefully place the floured chicken breasts in the skillet without overcrowding and sear for about 4 minutes on one side, then flip and cook another 4 minutes.

Transfer the chicken to a plate to keep warm while you sauté the garlic in the same skillet with 2 tablespoons of butter for about 30 seconds until fragrant.

Pour in 1 cup of chicken broth and the juice of 1 lemon, scraping up the brown bits and simmer for 3 to 4 minutes.

Stir in 2 tablespoons of capers and return the chicken to the skillet, spooning the sauce over the chicken for an additional 2 minutes.

Stir in 1 tablespoon of remaining butter and chopped parsley just before serving.