Place each piece of the chicken on a cutting board, cover with plastic wrap and pound to 1/2 inch or less thickness using a meat mallet.
Season both sides of the chicken with salt and pepper.
Place the flour in a shallow dish, pie plate or dredging bowl. Dredge each piece of chicken in flour and shake off excess.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Add 1 tablespoon oil to the pan; swirl to coat. Add the chicken to the hot pan, working in batches, sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
Heat the remaining 1 tablespoon of oil in the same pan. Add the shallots, cooking for 2-3 minutes. Add the garlic, cooking for 1 minute.
Add the wine, bringing to a low simmer and scraping pan to loosen browned bits. Cook until liquid reduces by half.
Add the broth to pan bringing back to a low simmer. Cook until reduced by half, approximately 5 minutes.
Remove from heat and whisk in remaining 1 1/2 tablespoons of the butter, lemon slices, capers and parsley.
Add the chicken back to pan, spoon sauce over pieces and allowing to rewarm.
Serve over cooked pasta of choice.
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Notes
*Instead of manually tendering the meat, you can purchase thin cut chicken, sometimes called "thin chicken cutlets."