Season chicken with salt & pepper.

Dredge in flour

In large skillet melt 2 tblsp butter with 2 tblsp evoo.

Add chicken and cook for 3 minutes or until brown.

Turn and cook other side for another 3 minutes.

Transfer chicken to plate

Add lemon juice, stock and capers.

Bring to boil, scraping bottom of pan.

Return chicken to pan and simmer 5 minutes

Remove chicken to platter and add 1 tblsp butter to juices.

Wisk vigorously and pour sauce over chicken.

Garnish with parsley