Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off the excess.

Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the Sauce: In the same skillet, add the remaining olive oil and 2 tablespoons of butter. Add the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the capers and bring the sauce to a simmer.

Combine: Return the chicken to the skillet and simmer for an additional 5 minutes, allowing the flavors to meld.

Finish: Remove the skillet from heat and stir in the remaining butter until melted. Adjust seasoning with salt and pepper if needed.

Serve: Plate the chicken and spoon the sauce over the top. Garnish with chopped parsley and serve with pasta or rice.