- Prepare chicken: Butterfly and pound chicken breasts about ¼ inch thick. Season with salt and pepper. 
- Dredge: Lightly coat chicken pieces with flour, shaking off excess. 
- Sear: Heat olive oil and butter in a skillet over medium-high heat. Cook chicken 3 minutes per side or until golden brown. Remove and set aside. 
- Make sauce: Add garlic to the pan; sauté 30 seconds. Pour lemon juice, zest, white wine (or broth), and capers. Bring to boil, scraping pan for flavor bits. 
- Simmer: Return chicken to pan. Reduce heat and simmer 4-5 minutes, spooning sauce over chicken. 
- Finish: Sprinkle fresh parsley on top and serve immediately with sauce.