Amazing Chicken Picatta

I made this the other night and can't stop thinking about it. It was soooo good. I never used to be a caper fan, but have changed my mine. The capers in this sauce become very mild. The last step of this recipe where you simmer the chicken in the sauce adds an incredible flavor to the chicken. ( I like Ina Garten's recipe just as much, but it is totally different.)

Chicken Picatta
by Giada de Laurentiis with a few tweaks by me

Ingredients
2 skinless and boneless large chicken breast halves, pounded until about 1/2 inch thick. Cut each in two pieces
Salt and freshly ground black pepper
All-purpose flour, for dredging

4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice (from about 2 lemons)
1/2 cup chicken stock
1/4 cup capers, rinsed with water
1/3 cup fresh parsley, chopped

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

In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add the chicken and just until browned, about 3 minutes per side. 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. Return all the chicken to the pan and simmer until cooked through, about 5 minutes. Remove chicken to platter. Whisk remaining 2 tablespoons butter into sauce. Pour sauce over chicken and garnish with parsley.