For the Chicken:

• 1 lb. chicken breasts, cut in half horizontally and pounded thin
• 1 tsp lemon pepper seasoning or fresh lemon zest
• 1/4 tsp salt
• 1/4 cup all-purpose flour
• 6 tbsp butter, divided
• 2 tbsp olive oil, divided

For the Sauce:

• 2 tsp garlic, minced
• 2 tbsp all-purpose flour
• 1 cup chicken stock
• 1/4 cup dry white wine
• 2 tbsp lemon juice
• 3 tbsp capers, brined and rinsed
• 2 tbsp parsley, freshly chopped