Have your butcher slice thin chicken breasts for you or you can pound them down yourself. Place the chicken breasts in-between two sheets of plastic wrap. Pound to 1/2 inch thickness with a meat mallet or the back of a pan. Season both sides lightly with salt and pepper.

Whisk together 1/4 cup of the stock in a bowl with 1 tsp flour.

Place the remaining flour in a shallow dish. Coat the chicken with the flour and shake off excess.

Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a 12 inch cast iron (or any heavy bottomed skillet) over medium heat. Swirl the pan until the butter melts. Add the chicken and cook for 4 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and place on a clean plate, keep the chicken warm.

Add the rest of the olive oil, shallots and lemon slices to the pan. Sauce for a few minutes, until fragrant and softened. Add the garlic, sauté for one minute. Add the wine, cook down for a few minutes, until the wine has virtually evaporated. Scrape and stir to mix any browned bits into the sauce. Add the last 1/2 cup of the stock. Simmer the sauce for 5 minutes until it is reduced by half.

Stir in the broth, flour mixture. Cook for a minute. Remove the pan from the heat and stir in the butter, lemon juice and capers. Plate the chicken and top with the sauce. Serve immediately.