Slice the chicken in half lengthwise.
Place a sheet of plastic wrap on top of the chicken breasts and pound the thicker sides so that all the chicken is the same thickness.
Whisk the flour, salt and pepper together in a shallow bowl.
Dredge each of the pieces of chicken in the flour mixture to fully coat them.
Heat a large skillet over medium heat, and heat the olive oil and butter together.
Add the chicken and cook for 3-4 minutes on each side or until a light golden color begins to form.
To the same pan, add the garlic and cook just until it becomes fragrant, about 30 seconds.
Next, add the wine, lemon juice and lemon slices and cook until the sauce starts to thicken significantly, about 5 minutes.
Stir in the capers and cook for an additional 2-3 minutes or until the sauce is thickened to your liking.
Serve the chicken with pasta or rice, and pour the sauce on top. Garnish with freshly chopped parsley if desired.
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