Place seasoned flour in a shallow bowl or plate. Lightly coat both sides of chicken in flour.

Heat 2 T oil with 2 T butter in large skillet over medium-high heat. Once butter is melted, add chicken being careful not to overcrowd the pan. If need be, brown chicken in batches. Cook chicken until golden brown on both sides. Remove from skillet and set aside.

To the skillet add wine, chicken stock and lemon juice. Using a rubber spatula or wooden spoon, scrape up all the bits from the bottom of the skillet (deglaze). Bring liquid to boil and cook until reduced by almost half.

Stir in capers. Taste sauce and adjust for additional salt and/or lemon juice if needed.

Return chicken to skillet. Keep over heat until chicken is fully cooked, turning once or twice to coat in sauce.

If desired, add remaining T butter to skillet to finish the sauce.

Serve over pasta, rice or potatoes.

If desired, garnish with chopped parsley