pound the chicken breasts with a meat tenderizer until they are very thin and look like cube steaks.
Add the poultry seasoning to the flour. Dredge the breasts through the flour mixture and put in the hot skillet.
Cook for about 3- 4 minutes on each side. Remove and set on plate.
Add the 1/2 the butter, lemon juice, chicken stock, white wine, mushrooms, and capers until sizzling.
Add the chicken breast back in and cook additional 7-8 min on med-low until chicken is done. remove meat again, mix in the remainder of the butter, stir well add the fresh parsley. spoon over breasts and enjoy.