Place the chicken halves between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness. This ensures the chicken cooks very quickly and stays juicy.

Mix the flour, salt and pepper in a shallow bowl. Coat each piece of chicken lightly in the flour mixture. Shake off any extra flour so the coating is thin and even.

Heat the olive oil and one tablespoon of butter in a large skillet. Cook the chicken over medium-high heat for three minutes per side. Remove the golden chicken and set it aside.

Pour the chicken broth and lemon juice into the hot skillet. Use a wooden spoon to scrape up the brown bits from the bottom. These bits add amazing flavor to your sauce.

Stir in the drained capers and let the liquid simmer for a few minutes. The sauce should reduce slightly and become a bit thicker. The smell will be very bright and citrusy.

Whisk in the remaining two tablespoons of butter until it melts completely. This makes the sauce glossy, rich and very smooth. The butter balances the sharp acid from the lemons.

Place the cooked chicken back into the skillet for one minute. Spoon the sauce and capers over the meat. Garnish with fresh parsley and serve your masterpiece while it is hot.