Slice chicken breasts in half to leave you with four cutlets. Pound them lightly to get them even thickness.

Season the chicken with salt and pepper on both sides.

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

Heat oil and 2 tbsp of butter in a pan over medium-high heat until the butter melts. Working in batches, cook the chicken until deeply browned on both sides. Once the chicken is cooked, set it aside.

Add garlic to the pan and sauté for 10 seconds, then add chicken stock, balsamic and simmer until it reduces by half. Add capers, lemon juice, lemon zest, salt, and pepper, and cook for a couple of minutes.

Add the rest of the butter and swirl well, until the butter melts, return the chicken inside and simmer together for two minutes. Remove from the heat and serve with some fresh parsley