Step 1

Place a piece of cling wrap large enough to cover your cutting board over the board. Place a piece of chicken on the plastic wrap, then another piece of cling wrap on top of the chicken.

Step 2

Using a meat mallet or rolling pin, pound chicken cutlets to about ¼ inch thick. Season both sides of each cutlet with salt and pepper.

Step 3

Dredge chicken in flour and shake off excess.

Step 4

In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.

Step 5

When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook on the other side until browned. Remove and transfer to a plate.

Step 6

Add 1 more tablespoon butter and 1 tablespoon of olive oil to the pan. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown as directed in Step Transfer cooked chicken to the plate, then repeat this step one more time for the remaining 2 cutlets. **NOTE: As the pan gets hot, the chicken will cook more quickly, only about 1 minute on each side for the second and third batches.

Step 7

Add the lemon juice and broth to the pan. Return to the stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Simmer to reduce the liquid by about half. Taste and add more salt and/or pepper if desired.

Step 8

Return all the chicken to the pan and cook just until the chicken heats through. Add capers to the pan and stir into the sauce.

Step 9

Remove chicken to a serving platter. Pour sauce over chicken and garnish with parsley.