Chicken Scallopini with Lemon and Caper Sauce

A poultry variation on a traditional Italian veal preparation.
6 boned and skinned chicken breast halves
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter
Salt
Freshly ground black pepper
2 to 3 tablespoons freshly squeezed lemon juice
1 to 2 teaspoons drained capers
2 tablespoons minced fresh parsley
Thin lemon slices for garnish
Parsley leaflets, preferably flat-leaf Italian type,
     for garnish

Discard the tendons and any connecting tissue or fat from the
chicken breasts; separate the little fillet and use it for another
purpose or leave it attached and tuck it under the larger muscle.
Leave small breasts whole; slice thicker ones in half horizontally.
Place breast pieces between 2 sheets of waxed paper and pound
with a mallet or other flat instrument to a uniform thickness of
about 1/8 inch. Set aside.
Heat the oil and 2 tablespoons of the butter in a sauté pan or skillet
over medium-high heat. Add chicken scallops and sauté, turning
once, until browned, about 4 to 5 minutes total cooking time.
Remove chicken to a warm platter, season to taste with salt and
pepper, and reserve.
Add the lemon juice and capers to the pan and heat, scraping the
bottom of the pan with a wooden spoon to loosen browned bits.
Add the remaining 2 tablespoons of butter and stir until melted.
Stir in the minced parsley and pour the sauce over the scallops.
Garnish with lemon slices and parsley leaflets.
Serves 4 to 6.

Finger size strips work ok.  Also chunks.