Begin by preparing the chicken breasts. Place them between two sheets of plastic wrap and pound them to an even thickness, about 1/4 inch. Season both sides with salt and pepper.

Place the flour on a plate and dredge each chicken breast in the flour, shaking off any excess.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 2 tablespoons of butter.

Once the butter has melted and the skillet is hot, add the chicken breasts. Cook until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.

In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Stir in the chicken broth, Italian Volcano lemon juice, and capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.

Let the sauce simmer for 2-3 minutes, or until slightly reduced. Taste and adjust seasoning with salt and pepper if necessary.

Return the chicken breasts to the skillet, turning to coat them in the sauce. Let them heat through for another 2-3 minutes.

To serve, place the chicken breasts on plates and spoon the sauce over the top. Garnish with chopped fresh parsley.