Trim chicken of any unwanted fat, place on a cutting board and cover with parchment paper. Using the flat side of a meat mallet pound the chicken out, until it is about 1/4-inch thick.

Season liberally with salt and pepper.

In a large skillet, heat half of the butter over medium-high heat. Once the butter has melted, add pounded chicken breasts, and cook until golden brown on both sides, about 2 minutes per side.

Remove the chicken from the pan, transfer to a plate and reserve to the side.

With the heat on medium, add in the broth or wine, scraping up brown bits on the bottom of the pan.

Simmer until reduced by half. Add lemon juice and simmer another minute. Stir the remaining butter into the sauce. Add chicken back into the sauce, and simmer for 1-2 minutes. Top with capers, and then garnish with parsley before serving.