Salt and pepper both sides of the butterflied chicken breasts
Dredge breasts in the flour and shake off excess.
In a heavy skillet, melt 1 tbsp butter and 3 tbsp olive oil on medium high heat
Place 2 pieces of chicken in the hot skillet and fry for 3 minutes
Turn and fry second side for 3 minutes
Remove and place on a plate
Add 1 tbsp butter to the pan and fry the remaining two breast pieces for 3 minutes per side
Remove from the pan and place on the plate
To the hot skillet, slowly add the lemon juice, chicken broth and capers. (This will cause the oil to foam violently).
Bring to a simmer and add the chicken pieces to the broth for 5 minutes
Plate the chicken pieces and then stir in 2 tbsp butter to the sauce and stir
Drizzle the sauce over the plated chicken and garnish with the chopped parsley
Serve hot with garlic spiced pasta