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Put the chicken breasts on a cutting board.
Using a sharp knife, carefully slice each breast in half horizontally to create thinner pieces.
Combine the flour, parmesan cheese, salt, and pepper in a shallow bowl. Mix well.
Dip each chicken piece into the dredging mixture, ensuring both sides are evenly coated. Shake off any excess flour.
Using a large skillet, heat the olive oil with 1 tablespoon of butter over medium-high heat.
When your butter is melted and the skillet is hot, add the chicken breasts.
Cook for 3-4 minutes on each side or until the chicken has a golden-brown crust.
Use tongs to remove the chicken and set them aside on a separate plate.
In the same skillet, add the white wine and minced garlic. Allow it to simmer for 3-4 minutes or until the wine has reduced by half.
Add the chicken broth, lemon juice, capers, and the remaining 2 tablespoons of butter. Stir constantly until the butter is melted and the sauce begins to simmer.
Sprinkle in the rosemary and mix well.
Return the cooked chicken pieces to the skillet.
Spoon the sauce over the chicken, ensuring each piece is well-coated.
Let the chicken simmer in the sauce for 1-2 minutes, ensuring it’s warmed through.
Transfer the chicken to serving plates.
Spoon extra sauce over the chicken for added flavor.
Garnish with freshly chopped parsley and serve immediately.