Prepare the chicken: Place a chicken breast on a cutting board and cover with a sheet of baking paper. Using a rolling pin or the flat side of a meat mallet, gently pound the chicken to an even thickness of about 1.5cm. Repeat with remaining breasts. The chicken should feel uniformly thin and flexible under your fingers.

Coat the chicken: In a shallow bowl, combine the flour, salt, and pepper. Dredge each chicken piece in the seasoned flour, shaking off any excess. You should see a light, even dusting of flour clinging to the surface — not a thick, clumpy coating. Set the floured chicken aside on a plate.

Sear the chicken: Heat the olive oil in a large frying pan over medium-high heat until it shimmers and ripples when you tilt the pan. Carefully lay the chicken pieces in the pan without overlapping. Listen for a satisfying sizzle — if it doesn't sizzle, the pan isn't hot enough. Cook for 3-4 minutes per side, until the underside is a deep golden brown and the edges look crispy. The chicken should release easily from the pan when it's ready to flip. Transfer the cooked chicken to a plate and cover loosely with foil.

Build the sauce: Reduce the heat to medium. Add the butter to the pan and let it melt, swirling gently until it foams and turns a light nutty brown, about 1 minute. Add the minced garlic and cook for 30 seconds, stirring constantly, until it becomes fragrant and softens slightly. You'll smell the garlic become sweet and aromatic.

Deglaze and simmer: Pour in the chicken stock and use a wooden spoon to scrape up the browned bits from the bottom of the pan. These bits are packed with flavour. Add the lemon juice and capers, then bring the sauce to a gentle simmer. You'll see small bubbles breaking the surface. Let it cook for 2-3 minutes, until the sauce reduces slightly and thickens, becoming glossy and coating the back of a spoon.

Finish with lemon slices and parsley: Nestle the cooked chicken back into the pan, spooning some of the sauce over the top. Add the lemon slices around the chicken. Let everything warm through together for 2 minutes, allowing the lemon slices to soften and release their oils into the sauce. Sprinkle with fresh parsley just before serving, and watch the vibrant green contrast against the golden sauce.