• Slice each chicken breast in half, lengthwise through the middle. Place the pieces of chicken on a cutting board and cover with plastic wrap. Use a meat tenderizer to pound the chicken until it’s ½ inch thick.
• Combine the flour, salt and pepper in a shallow bowl, then dredge the chicken in the flour until it's covered on all sides.
• Add 1 tablespoon butter and 1 tablespoon olive oil to a large skillet on the stove over medium-high heat.
• Once the butter has melted, and the skillet is hot, add the chicken and cook for 4-5 minutes per side, or until it reaches an internal temperature of 165°F.
• Remove the chicken from the skillet and set it aside on a wire rack. Loosely tent with foil.

Picatta Sauce

• In the same skillet that you cooked the chicken, melt 3 tablespoons of butter.
• Once melted, add the minced shallots and garlic, cook for 1-2 minutes.
• Pour the chicken stock in the skillet and season with the salt and pepper. Bring to a simmer, then simmer for 5 minutes.
• Reduce the heat on the stove to low, then add the lemon juice, lemon zest and capers. Simmer for 2-3 minutes.
• Plate the chicken and pour the sauce over the chicken for serving. Garnish with chopped fresh parsley, if you'd like.