Butterfly chicken breasts and cut them into halves horizontally. The chicken should be around 1/4th inch thick slices. If they seem to be thick, pound them with a meat mallet to desired thickness.

Season each chicken cutlet with salt and pepper and dredge chicken in all-purpose flour until well coated.

Put a large skillet over medium heat; melt 2 tablespoons butter with 2 tablespoons of olive oil.

Add the chicken pieces without overcrowding the pan. Cook for 3-4 minutes then flip it to the second side for another 3-4 minutes. Or until the chicken turns light golden brown in color.

Remove the chicken from the skillet and transfer to a clean plate.

In the same pan add chicken stock, fresh lemon juice, and capers. Bring it to boil, over medium-high heat, scraping up the browned bits from the bottom of the pan with a wooden spoon. Let the piccata sauce simmer for a few minutes until reduced to half.

Add the remaining 2 tablespoons of butter and whisk properly.

Place the chicken on your serving plate (reheat the chicken in the oven if it’s cold) and pour enough sauce over it to coat the top. Garnished with chopped parsley and additional lemon wedges (optional).