Lemony Chicken Piccata

4 boneless, skinless chicken breasts, butterflied and cut apart and seasoned with salt and pepper
1 c. flour, seasoned with 1 t. salt and 1 t. pepper
2 T. butter, more if needed
3 T. olive oil, more if needed
1/3 c. fresh lemon juice
1/2 c. chicken broth
1/4 c. capers

Heat butter and olive oil in large iron skillet over medium high heat. Place seasoned chicken breasts in seasoned flour in a ziploc bag and shake to lightly coat with flour. When the oil in the skillet is sizzling, add the chicken and brown on both sides. Remove to a wire rack and add lemon juice, chicken broth and capers to the remaining oil in the skillet. Stir to combine, scraping up any bits stuck to the bottom of the skillet. Put the chicken back in the skillet and cook another 5 minutes. Remove chicken to a serving platter and pour sauce over the top. Serve with orzo, pasta or mashed potatoes.