1. Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound each breast to an even ½-inch thickness.

2. In a shallow dish, combine the all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper. Dredge each pounded chicken breast thoroughly in the flour mixture, shaking off any excess.

3. Place your Stanley Tucci Essential Pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Swirl to coat the bottom of the pan as the butter melts.

4. Once the butter foams and subsides, carefully add two chicken breasts to the hot pan. Avoid overcrowding the pan; work in batches if necessary. Sear for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

5. Transfer the cooked chicken to a plate. Tent loosely with foil to keep warm while you cook the remaining chicken, if working in batches. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter for the second batch if needed, then repeat step 4.

6. With all the chicken removed, return the pan to medium heat. Add the chicken broth to the pan, scraping up any browned bits from the bottom with a wooden spoon.

7. Stir in the drained capers and fresh lemon juice. Bring the sauce to a gentle simmer and let it reduce for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

8. Return the seared chicken breasts to the pan, nestling them into the simmering sauce. Spoon some of the sauce over the chicken to coat. Heat through for about 1 minute.

9. Remove from heat. Garnish generously with fresh chopped parsley. Serve immediately.