Pound the chicken with a mallet until it is uniform in thickness but not too thin. Dredge the chicken in the flour mixture and set aside.

Heat the oil and butter in a non-stick 12″ skillet. Cook the chicken, in batches, for 3-5 minutes, or until golden brown on both sides. Drain on paper towels, cover and keep warm while cooking remainder of chicken.

Pour off the oil from the pan, add the wine and cook down to about a third, about 5 minutes.

Add the stock and cook for 5 minutes, or until reduced by half. Add half of the lemon juice and capers.

Whisk in the cubes of butter. without allowing the sauce to boil. Adjust the seasoning, adding more lemon juice if necessary.

Transfer the chicken back to the skillet, pour in the sauce, and cover and leave 3-4 minutes before serving.