First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.
Cut the fillets along with a sharp knife, creating 2 slices of each breast.
Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.
In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.
In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.
Leave it to high heat until the sauce begins to thicken slightly. As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.
Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.
Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!