Slice each chicken breast in half lengthwise to make thinner cutlets. Season both sides with salt and pepper.

Lightly coat each piece in flour, shaking off any excess. This helps create a light crust and thickens the sauce later.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat.

Add the chicken and cook for about 3–4 minutes per side until golden and cooked through. Remove and set aside.

In the same pan, add remaining olive oil and a bit more butter. Pour in the white wine and scrape up any browned bits from the bottom.

Stir in the capers, chicken stock, lemon juice, and lemon zest. Let it simmer for 4–5 minutes until slightly reduced.

Return the chicken to the pan and spoon the sauce over it. Add the remaining butter and let it melt into the sauce.

Sprinkle with fresh parsley and serve warm.