Sprinkle the chicken with salt and pepper, making sure it's evenly seasoned. Lightly coat each piece in flour so it gets a nice golden crust when cooked.

Heat a mix of canola oil and butter in a skillet over medium heat. Add the chicken in a single layer (work in batches if needed) and cook for about 4-5 minutes per side, until it’s golden brown and fully cooked (165°F inside). Once done, set it aside and lower the heat.

In the same skillet, whisk in the remaining flour and cook for about a minute until it’s lightly golden. Slowly pour in the chicken stock and lemon juice while whisking to create a smooth sauce. Let it come to a boil, then reduce the heat and let it simmer for about 3 minutes, stirring occasionally, until slightly thickened. Stir in the heavy cream, fresh parsley, and capers, then season with a little more salt and pepper to taste.

Return the cooked chicken to the skillet, letting it soak up the flavorful sauce.

Plate it up right away and enjoy a rich, creamy, and zesty dish that’s perfect with pasta, rice, or crusty bread!