Slice each of the chicken breasts in half lengthwise to create 4 longer pieces. Working with one piece of a chicken at a time, lay breast in between two pieces of plastic wrap. Using a meat mallet (or a rolling pin), gently pound each piece until it’s ~½” thick. Repeat process with remaining pieces of chicken.

Pat chicken breasts dry with a paper towel and sprinkle salt and pepper evenly on top.

Place flour in a shallow bowl. Dredge each piece of chicken in the flour, shaking off any excess. Repeat process with remaining pieces. Set chicken aside.

Using a large skillet, add oil and place over medium-high heat. Once hot, add chicken and cook 3-4 minutes per side, or until golden brown and fully cooked. Remove chicken from skillet and set aside (on a clean plate).

Reduce heat to medium and add butter, mushrooms, bell pepper and onions. Sauté, stirring occasionally, for 5-6 minutes, or until mushrooms have softened.

Add garlic, capers and lemon juice; cook for 1-2 more minutes.

Add broth and wine. Bring mixture to a boil, stirring occasionally. Continue sautéing for 4-5 minutes, or until mixture thickens slightly.

Add cream and stir until well combined. Continue sautéing for 2-3 more minutes, or until sauce has just thickened. Place cooked chicken back in skillet and flip several times, or until chicken is coated with the sauce.

Transfer chicken to plates and top with spoonful of sauce. Garnish with chopped parsley before serving.