Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to ½ cm / 0.2" thickness.

Drizzle chicken with ½ tablespoon olive oil and spread with your fingers on both sides.

Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.

Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.

Place 3 pieces of chicken in the skillet. Cook 3 – 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate, repeat with remaining chicken.

Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).

Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half – around 3 minutes.

Add lemon and simmer 1 minute.

Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.

Stir in capers and parsley. Serve chicken with sauce, sprinkled with extra parsley if desired!