Place the flour in a shallow bowl. Salt chicken fillets on both sides then dredge in flour - remove excess flour using tongs.
Heat 1 tablespoon of butter & 2 tablespoons of olive oil until sizzling hot.
Cook the chicken for 5 minutes on each side and remove. Add another tablespoon of butter and 2 tablespoons of olive oil to the same pan and cook the rest of the chicken. Repeat this in batches until the chicken is finished. (Make sure that the oil is sizzling before adding your chicken every time).
In the same pan add the lemon juice, stock, rinsed capers and the sliced lemon. Season with crushed black pepper. Let simmer on low heat for 5 minutes.
Re-add the chicken and remove after 2 minutes in batches.
Place chicken breasts on serving dish and drizzle sauce on the top making sure the lemon slices and capers are on top - garnish with chopped parsley.
Serve with plain pasta with olive oil and garlic or mashed potatoe.