Season the chicken breasts with salt and pepper. I used thin sliced chicken breasts for this recipe since they cook faster, more evenly and are easier to coat. Dredge the seasoned chicken in the parmesan cheese and shake off excess, They should be evenly, but lightly coated. The powdery kind of parmesan cheese works best.

In a large pan or skillet, heat the olive oil and 2 tablespoons of butter over medium - high heat. Make sure the oil is hot and sizzles before you add the chicken. Add the chicken to the pan and cook for about 3 minutes per side or until the chicken is fully cooked and golden brown. Turn off the heat and remove the chicken from the pan and place onto a plate. Tent with foil to keep warm.

Using the same pan, add the minced garlic, chicken broth, lemon juice and capers. Return to heat and bring to a simmer, stir and scrape up any browned bits. Keep at a simmer until it is reduced by half. Whisk in the last 2 tablespoons of butter. Remove from heat and spoon the sauce over the chicken.

Sprinkle with the chopped parsley and serve immediately.