Chicken Picatta

2 skinless chicken breasts, butterflied and cut in half
salt and pepper
all purpose flour for dredging (I used coconut flour)
6 Tb. unsalted butter
5 Tb. olive oil
1/3 C. fresh lemon juice
1/2 C. chicken stock
1/4 C. brined capers, rinsed
1/3 C. fresh chopped parsley

Season chicken with salt and pepper.  Dredge chicken in flour and shake off excess.  In a large skillet over medium high heat, melt 2 Tb. of butter and 3 Tb. olive oil.  When they come to a sizzle, add two pieces chicken and cook for three minutes each side.  Remove chicken and transfer to a plate.  Melt more butter and olive oil. Cook remaining two chicken pieces same way. Remove chicken from pan.  Add lemon juice, chicken stock and capers. Gently scrape up the burnt bits from the pan for extra flavor.  Check for seasoning.  Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.  Add remaining 2 Tb. butter and whisk vigorously.  Pour sauce over chicken and garnish with parsley.