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 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Add chicken stock and allow to simmer.
Add enough lemon caper butter to thicken sauce and pour over chicken.
Lemon Butter Caper Sauce
Blend butter in mixing bowl till fluffy. Add ingredients and blend till mixed. Refrigerate – will last several weeks refrigerated.