Quick Chicken Piccata

1 pound boneless, skinless chicken breasts, cut into 1/2-inch thick cutlets
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons butter
1/4 cup dry white wine
2 tablespoons lemon juice
1 tablespoon capers, drained
1/4 cup chopped fresh parsley
Instructions:

Pound the chicken cutlets to 1/4-inch thickness.
In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken cutlets in the flour mixture.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side, or until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the white wine, lemon juice, and capers. Bring to a boil, then reduce heat and simmer for 2-3 minutes, or until the sauce has thickened slightly.
Return the chicken to the skillet and simmer for 1-2 minutes, or until heated through.
Sprinkle with parsley and serve immediately.