Lemon Chicken

1. Heat 1 tablespoon butter and olive oil in a large pan over medium heat. Mix flour, salt, and pepper in a shallow dish. Dredge chicken and fry in the pan in batches, adding butter if the pan gets too dry.
2. Remove chicken to a paper towel-lined plate. Pour wine into the pan and scrape the chicken bits off the bottom. Allow to reduce by half and then pour in the chicken stock. While the sauce is simmering, halve and juice the lemons.
3. Add the lemon juice, capers, and salt and pepper, to taste, to the sauce and allow to simmer for a few minutes. Add the remaining tablespoon of butter and allow to melt into the sauce.
4. Serve chicken with the sauce poured all over the top.