Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 3 tablespoons of butter with 4 tablespoons olive oil. When butter and oil start to sizzle, add 4 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. If adding more chicken repeat steps. Remove pan from heat and add chicken to a plate.

Using same 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. Return all the chicken to the pan and simmer for approx. 6 minutes. Remove chicken to platter. Add remaining 3 tablespoons butter to sauce and whisk together. Pour sauce over chicken and garnish with parsley. Salt and pepper to taste.