Directions:

Put flour, salt and black pepper into a large zip bag.

Add chicken breasts, seal and shake to coat each chicken breast.

In a skillet over medium high heat, melt butter with added olive oil. 

When butter and oil sizzle, take chicken breast one at a time, shaking off excess flour and put in skillet.

Cook breasts for 3 minutes or until they are browned and then flip and cook for another 3 minutes .

Transfer the chicken breasts from the skillet to a plate.

If your skillet is not large enough to fit all four chicken breasts, cook them in batches, adding a few tablespoons of butter before each batch.

When chicken is finished cooking, add lemon wedges, cut side down, to the hot skillet.

Sear lemon halves 2 minutes, then remove and transfer to the plate with chicken.

In the skillet add lemon juice, chicken broth and capers.

Bring to a simmer and whisk frequently until the sauce starts to thicken.

Return the chicken and lemon halves to the pan and simmer 5 minutes.

When serving, spoon some of the sauce over each chicken breast on the plate, then garnish with parsley.

Serve with rice, mashed potatoes or pasta. Enjoy!