Blanch lemon slices in salted water for 2 minutes. Dry well in paper towels and set aside.

Put season both sides of the chicken with flour, salt and pepper in a bag along with the chicken fillets. Shake well. Shake off any excess flour and set aside.

In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 4 minutes per side.

Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.

Once the chicken is cooked, add the shallot and blanched lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 5 minutes.

Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired. In the photo, the side dishes are Fondant Potatoes and Glazed Carrots