Make chicken cutlet/scallopini:  Take one of the chicken breasts and lay it flat on a cutting board.  Hold the chicken breast down on the board with your non-cutting hand.  Then take a sharp knife and carefully slice the chicken horizontally into two thin pieces.  Chances are that your pieces will be a bit irregular with some spots being thicker/thinner than others. To solve this simply place a piece of chicken into a plastic bag. Then take a meat pounder and pound the thick areas of the chicken until it has a uniform thickness.  Repeat this process until all of the cutlets/scallopinis are made.

Season and dredge the chicken:  Lightly season all of the chicken cutlets/scallopinis with some salt and pepper on each side.  Then get out a bowl or walled tray, and add the ½ cup of flour to it.  Follow this up by dredging each piece of the chicken in the flour, and shake off any excess flour.  Set the dredged pieces of chicken aside on a plate.

Pan-fry the chicken: Add 1 Tablespoon of butter and all 3 tablespoons of the oil to a large, walled pan. Place this over medium-high heat until the butter has melted.  Then add each piece of the chicken to the hot pan, and let them cook undisturbed for 3 to 4 minutes. Flip each piece of chicken over and let them cook the other side for a similar amount of time.  Once all pieces are done transfer them to individual plates and move on to making the sauce.

Make the sauce: This process will be quick, so don’t walk away.  First, with the heat still on medium-high add the white wine, and deglaze the pan for about 1 minute.  Then add the lemon juice, lemon zest, capers, and the remaining 3 tablespoons of butter. Stir this all together and let the sauce simmer down for another couple of minutes or until it has become nice and thick.

Pour the sauce over each piece of chicken, sprinkle with some parsley, and serve immediately.  Enjoy!