Finely chop your parsley and grate your garlic.
Cut your chicken breasts in half horizontally to create 8 thin fillets.
Place a sheet of cling film on top of your chicken fillets and bash with a rolling pin to create even thinner fillets.
Pour your plain flour into a bowl with a generous pinch of salt and grind of pepper. Dredge your chicken breasts in this mixture so that they are fully coated in flour.
Heat a large skillet pan over a medium-high heat with a small glug of olive oil and 15g of the butter. Once the pan is hot, add your chicken breasts a few at a time and fry for about 2 mins on each side until golden and tender. Remove your chicken from the pan and keep warm.
Add your garlic to the pan and cook for 1 min on a low heat. Add your chicken stock and simmer for a minute or so until reduced. Add the rest of your butter, capers and the juice of your lemon, then whisk to combine.
Time to plate up. Pop your chicken fillets on a plate and pour over your sauce. Scatter with parsley and serve.