OH My this is great!

Ingredients

2 skinless chicken breasts - butterflied and cut in half OR buy the thin sliced chicken breasts - costs a little more, but...........
flour for dredging
6 T butter
5 T olive oil
1/3 cu fresh lemon juice
1/2 cu chicken stock
1/4 cu capers - rinsed
1/3 cu parsley - chopped

Directions

Season chicken breasts with salt and pepper. Dredge chicken pieces in flour
In skillet, melt 2 T butter with 3 T olive oil. Add chicken pieces (don't crowd them) and cook for about 3 minutes, each side Depending on how many pieces of chicken you are preparing, add more butter and olive oil, as needed.
Remove finished chicken from skillet
In the same skillet, add lemon juice, chicken stock and the capers. Add the chicken back into the skillet and simmer for 5 minutes. Remove chicken once again. Add remaining 2T butter to the sauce and whisk vigorously. Pour sauce over the chicken.