Slice the chicken breasts horizontally into thin, even pieces. This step ensures the chicken cooks evenly and combines beautifully with the sauce. After slicing, pat the chicken dry and season with salt and pepper to enhance the flavor.

Dust each chicken slice lightly with all-purpose flour. This simple coating gives the chicken a golden, crispy texture when cooked. It also helps thicken the luscious lemon-butter sauce later.

Heat a mix of butter and olive oil in your skillet over medium heat. Once it’s hot and glossy, cook the chicken pieces for 3-4 minutes per side, or until they’re golden on the outside and fully cooked inside. Set the chicken aside to rest while you prepare the sauce.

Using the same skillet, add minced shallots and garlic to the remaining drippings. Sauté them briefly, about 2 minutes, to release their aroma. Deglaze the pan with chicken stock while scraping up those rich, browned bits for extra flavor. Stir in lemon juice, capers, and a touch more butter until your sauce is silky smooth. Season with salt and pepper to taste.