Step 1

Place the chicken breasts on a cutting board and, using a sharp chef's knife, slice them in half horizontally, "butteflying" them. Cut each butterflied chicken breast into two cutlets.

Step 2

Place a cutlet in a ziplock bag and gently pound thin with a meat mallet or the bottom of a heavy skillet. Repeat with the remaining cutlets.

Step 3

Season the chicken cutlets with salt and pepper, and drizzle some olive oil on them, spreading it with your hands so they are lightly coated.

Step 4

Mix the flour, parmesan and a pinch of salt and pepper in a bowl. Dredge each chicken cutlet in this mixture, coating them evenly.

Step 5

In a large sauté pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Working in batches if needed, brown the chicken cutlets until golden brown, about 3 minutes per side. Remove to a plate and, if desired, keep warm in a 225ºF oven.

Step 6

Stir in the shallot and garlic, sautéing until softened and fragrant, about 2 minutes.

Step 7

Pour in the white wine, using a wooden spoon to scrape all the browned bits from the bottom of the pan. Cook until reduced by half, about 2 minutes.

Step 8

Pour in the chicken broth, lemon juice, 2 tablespoons butter, capers and a pinch of salt and pepper. Cook until reduced by half, about 5 minutes.

Step 9

Return the chicken to the pan and let it warm back up for a couple of minutes. Remove to a serving platter.

Step 10

Lower the heat to medium-low. Stir in the remaining butter and the parsley, stirring or whisking until the sauce thickens. Do not let it boil! Taste for seasoning and adjust salt and pepper as needed.

Step 11

Pour the sauce on the chicken and garnish with the lemon slices.

Step 12

Serve immediately!