Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Derdge the chicken in the flour and shake off any excess
Heat 3 tablespoons butter and 2 tablespoons oil in large skillet set over medium-high until the butter has melted
Working in batches, add½ the chicken and saute until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking
Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken
Add the shallot to the pan drippings and saute until soft and fragrant, about 1 minute. Add garlic
Add the stock and simmer until reduced by half, about 4-5 minutes
Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoons of salt. Garnish with parsley if using
Serve the chicken with the Picatta sauce poured over the top of the pan-fried chicken