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Place your chicken thighs on a chopping board or in a bowl. Season well with salt and black pepper then spoon the flour over the top. Rub the flour and seasonings into the chicken fillets until completely covered.
Place a small, shallow dish on a high heat and add the butter and oil. Once melted, add the chicken thighs to the pan. Cook for 4-5 minutes on one side, until golden, then flip the fillets over.
Take half of the lemon (so ¼ of a whole lemon) and cut into two-three slices. Place in the pan and cook for 2-3 minutes until slightly golden then remove from the pan.
Add the capers to the chicken then deglaze the pan with the chicken stock. Turn the heat to low and let it gently simmer for around 5 minutes until the sauce has thickened and the chicken is fully cooked.
Finish with the juice of the other ½ of the lemon (¼ of the whole lemon) and the fresh parsley.
Serve with hot mashed potato or rice.