Prepare the chicken: Slice each chicken breast in half horizontally to make 4 thin cutlets. Place between plastic wrap and pound to even thickness if needed.

Dredge: In a shallow dish, mix flour with salt and pepper. Lightly dredge each chicken cutlet in the flour, shaking off excess.

Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.

Deglaze and build the sauce: In the same pan, add white wine (or extra broth) and scrape up the browned bits. Cook for 1–2 minutes. Add chicken broth, lemon juice, and capers. Simmer for 3–4 minutes to reduce slightly.

Finish the sauce: Lower heat to medium and stir in the remaining tablespoon of butter. Return the chicken to the skillet and spoon the sauce over it. Cook for 2 more minutes until heated through.

Serve: Garnish with chopped parsley and lemon slices. Serve over pasta, rice, or with roasted vegetables.