Place chicken between two sheets of wax paper, use a kitchen mallet to pound out chicken. Line chicken on a seperate piece of wax paper.
Season both sides of chicken with S&P.
Place flour on a plate and coat both sides of chicken with flour.
Heat butter and olive oil in a large sautee pan over medium heat. Add chicken, cooking each side approx 3 mins. Chicken will not be fully cooked - you will return the chicken to the pan later. Remove from pan and set aside on a plate.
Deglaze pan with white wine, use a whisk to mix in bown pieces from chicken - whisk about 30 seconds until wine cooks off. Add lemon juice, chicken broth and cream. Bring to a boil and reduce to a simmer for approx 5 minutes. Return chicken to the pan and continue to simmer until sauce thickens, about an additional 4 minutes.
Top with capers and parsley and serve with a spoonful of sauce over the chicken, garnish with fresh lemon wedges.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/als-lemon-chicken/