Combine flour, parmesan cheese, black pepper and italian seasoning in a bowl.

Pound chicken breast between two sheets of plastic wrap to a even 1/4 inch thickness.

Heat butter and oil in large skillet, put each chicken breast in flour mixture bowl just to lighlty coat and dry chicken. This is a very light coating, more of a seasoned rub. Add chicken to hot oil/ butter in skillet, do not crowd. Cook for about 3 minutes for each side, add more olive oi if needed and cook until golden, remove to plate and tent with foil to keep warm.

Into skillet where chicken was cooked add shallot and chilis, cook just until soft, about 1 minute. Add garlic and cook 30 seconds. Add white wine and deglaze pan by scraping bottom of pan and reducing wine to almost gone. Add chicken broth, lemon juice, and cream, the 1/4 teaspoon black pepper and bring to a boil and cook a few minutes until a light sauce, add capers, parsley and chives, Turn heat to low and whisk in butter. Taste sauce and add salt if needed. Serve sauce over chicken. Enjoy.