Place plastic wrap on a cutting board, cut the chicken breast in half (lengthwise). You will have two fillets per breast. Place the chicken on the cutting board lined with plastic wrap and place more plastic wrap on top of the chicken. This helps keep things less messy. With a meat tenderizer, rolling pin, or the edge of a pan, gently tenderize and flatten the chicken, so they are the same thickness.

Place the all-purpose flour on a plate. Season the chicken with salt and pepper and dredge the chicken in the flour, shaking off any excess flour.

In a large skillet over medium-high heat, place 3 tablespoons of butter with 2 tablespoons of oil. When the oil and butter start to sizzle, place the chicken and cook until its browned (about 3 minutes). Flip to the other side and cook until its browned (about 3 minutes). Once both sides are brown, remove from the pan and place on a plate.

Add garlic and cook for about a minute. Then add lemon juice, chicken broth, capers to the pan and bring to boil. Scrape up all the brown bits from the pan. Add the heavy cream and add salt and pepper to taste. Return the chicken back to the pan and simmer for 3-5 minutes. Garnish with parsley and serve.