Chicken Piccata

We had a wonderful dinner to try potential wines and desserts for my eldest son's wedding next summer, and in between the two, we had an Italian meal of risotto and chicken piccata--both are simple foods, easy to prepare, and delicious.
* 4 skinless, boneless chicken breasts
* salt and pepper
* All-purpose flour, for dredging
* 3 tablespoons unsalted butter
* 3 tablespoons extra-virgin olive oil
* 1/2 cup fresh lemon juice
* 1/2 cup chicken stock
* 2 Tbs. capers
* 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Pound the chicken to about 3/4" thick. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, butter and olive oil. When they start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor, and reducing the sauce by half. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.