Butterfly then cut the chicken breast in half, or pound it in a zip top bag with a meat mallet to uniform thickness (about 1/2") to ensure even cooking time.

Season the chicken well with salt and pepper. Place the flour on a plate and dredge the chicken lightly in the flour to coat, shaking off any excess.

Heat the olive oil in a large skillet over medium high heat. When it begins to sizzle, add the chicken and cook until browned and releases easily from the pan, about 3 minutes. Flip and repeat on the other side. Remove from heat and set aside on a plate, then wipe out excess oil from the pan, being careful not to remove the browned bits.

Decrease the heat to medium and add the chicken broth, lemon juice and capers. Scrape up the bits from the bottom of the pan and bring to a boil. Lower the heat to medium low and cook for 2-3 minutes or until reduced slightly.

Add the chicken back to the pan along with any accumulated juices and cook until a thermometer inserted into the thickest part registers 165 degrees. Remove the chicken and place on a serving platter. Stir in the butter and season with salt and pepper. Adjust the seasoning as needed, then pour the sauce over the chicken and garnish with parsley. Enjoy!