In a medium bowl, whisk together 1 cup of low-sodium chicken broth, the juice and zest of 2 fresh lemons, 2 minced garlic cloves, and 2 tablespoons of rinsed capers. Set this mixture aside.

Using a meat mallet, gently pound 2 boneless, skinless chicken breasts until they are about ½ inch thick. Season with salt and pepper.

Spread about ½ cup of flour on a shallow plate, mixed with a pinch of salt and pepper. Dredge each chicken cutlet in the seasoned flour.

In a large sauté pan, heat 2 tablespoons of olive oil and 2 tablespoons of salted butter over medium heat. Cook the floured chicken cutlets for about 2-3 minutes on each side until golden brown.

Pour the prepared sauce mixture into the pan, scraping up browned bits. Allow the sauce to simmer for 2-3 minutes.

Stir in 2 more tablespoons of butter until melted. Return the chicken to the pan, spooning sauce over it and heating for another minute.

To serve, arrange the chicken cutlets on a dish, drizzle with the sauce, and garnish with fresh parsley.