• Cut chicken breast in half by putting your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Slice all the way through to the thinner side of the chicken breast until the knife comes all the way through and you are left with two thin pieces of chicken breast
• Season the chicken breast pieces iwth thelemon pepper seasoning and set aside
• In a shallow bowl add flour and parmesan cheese and a sprinkle of lemon pepper seasoning and mix to incorporate
• Dredge chicken breast in flour mixture ensuring you pat it all the way into the chicken and shake off any excess. You want a light covering not a heavy coating
• To a skillet on medium high heat add olive oil and butter
• Once the butter is melted, add chicken breast to the pan ensuring you are not crowding the pan
• Sear on each side for about 3 minutes or until golden brown
• Remove from pan and set aside

For sauce

• To the same pan, turn the heat to medium and add capers and a splah of the brining liquid
• Add garlic, parsley, lemon juice, white wine and stir until the wine begins to simmer and reduce, abut 2 minutes
• Add a tbsp of butter to the sauce and allow it to melt
• Once butter has melted, add chicken back to the sauce and spoon the sauce all over the chicken
• Sauce should be thicker and bubbling at this point. Cover the skillet and allow the chicken to cook through for 2 more minutes, adding a splah of water to the sauce if it thickens too quickly
• Turn off the heat after two minutes and serve hot with extra capers and fresh lemon slices