Place one chicken breast on a cutting board, flat side down. Put the palm of your non-cutting hand on top of the breast, and slowly cut horizontally though the breast. Repeat with other chicken breast to make 4 cutlets. Place chicken breast under cling wrap, and use a meat mallet to pound the chicken breast out evenly to about ¼ inch thick.

Season chicken generously with salt and pepper. Place flour on a large plate. Dip each chicken cutlet into flour and coat evenly.

In a large skillet on medium high heat, melt 2 tablespoons of butter with 3 tablespoons Seven Barrels Miller's Blend Extra Virgin Olive Oil. When oil starts to sizzle, add 2 pieces of chicken and cook for 3 minutes per side, or until golden brown. Remove and transfer to plate.

Melt 2 more tablespoons of butter and 2 more tablespoons Seven Barrels Miller's Blend Extra Virgin Olive Oil. When oil starts to sizzle, add remaining 2 pieces of chicken and cook for 3 minutes per side, or until golden brown. Set aside.

Add lemon juice, zest, stock, and capers to pan. Bring to a boil and be sure to scrape up bits from the bottom of the pan. Add salt and pepper to taste.

Return all of the chicken to the pan and simmer for 5 minutes. Remove chicken to a serving platter. Add remaining 2 tablespoons of butter and 1 tablespoon of Seven Barrels Meyer Lemon Extra Virgin Olive Oil to pan and whisk. Pour sauce over chicken and garnish with fresh parsley.