Butterfly each chicken breast, which is essentially is slicing the breast horizontally into two pieces. Season with salt and pepper. Place the flour into a shallow dish and dredge each chicken piece into the flour and then shake off the excess.

Heat a large skillet on medium to high heat, melting the butter and oil together. When the mixture starts to sizzle, add your chicken breasts. After 5 minutes the chicken should be a nice medium brown colour. Turn over to cook the other side for another 5 minutes or until you reach that golden brown colour on the other side. Remove each piece to a platter and set aside.

Don't clean the pan! Turn the heat to low medium, add the lemon juice, wine or chicken stock and the capers. Bring to a boil, ensuring that you use a wooden spoon to scrape up brown bits from the pan.

Add the chicken back to the pan and simmer for 5 minutes. Remove chicken your serving platter or plate individual portions, 2 per person.

Add the 1/4 cup butter to sauce and to incorporate it. This will thicken the sauce and give it a really rich flavour. Pour sauce over chicken and garnish with the parsley.