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Combine the flour, salt and pepper in a shallow dish. Pound the chicken 1/4 inch thick. Dredge the chicken in the flour mixture, shaking off hte excess. Heat the butter and oil in a large skillet over medium heat. Add the chicken. Cook for 3 minutes per side or until the juices run clear. Remove the chicken to a plate and cover to keep warm. Add the water tot he skillet. Cook for 1 minute, stirring to deglaze the skillet. Add the lemon juice. Bring to a boil, stirring constantly. Return the chicken to the skillet. Place hte lemon slices over the chicken. Cookf ro 5 minutes or until the sauce thickens. Top with capers. Sprinkle with the parsley.
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VARIATION- Lemon Ginger Chicken, combine 1/2 c fresh lemon juice, 6 galic cloves minced, and 2 T grated fresh gingerroot in a bowl. Add the pounded chicken. Marinate, covered, in the fridge 2-6 hours. Drain the chicken, reserving the marinade for the sauce. Pat the chicken dry. Follow the directions above for dredging and cooking the chicken. Add 1/4 c chicken stock to the skillet instead of the water. Cook for 1 minute, stirring to deglaze the skillet. Stir in the reserved marinade. Bring to a boil. Return the chicken to the skillet. Sprinkle with 1 t paprika, 1/2 t ginger, 1/4 t pepper and 2 T brown sugar. Cook until the sauce thickens. Adjust the seasoning to taste if necessary.
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