The dish is accented by capers and sometimes artichoke hearts. Although classically made with veal scaloppine, chicken breasts pounded thin and tender make a fine substitution.
Heat a serving platter in a 150°F (65°C) oven.
Rinse the chicken breasts and pat dry with paper towels. One at a time, sandwich them between two sheets of waxed paper and pound (a rolling pin works great) until very thin.
Dredge the chicken scallops in the flour, shaking off the excess.
Heat the olive oil with 1 Tbsp of the butter in a wide, heavy sauté pan over high heat. Add the chicken breasts, skinned side down, and fry quickly, turning once, about 1-1/2 minutes on each side. Turn with tongs; don’t stab the meat with a fork. Remove the breasts to the warmed serving platter and keep warm.
Continuing on high heat, immediately add the wine or stock and scrape up any browned bits from the pan bottom. Boil until reduced by half.
Remove from the heat, swirl in the last tablespoon of butter, then the parsley. Add the lemon juice and capers and pour over chicken. Serve immediately.