Place the chicken on a cutting board and slice it in half lengthwise to make 2 thin fillets. Repeat with the remaining chicken breast.

Season 12 oz chicken fillets with 1/4 tsp salt and 1/4 tsp pepper. Set aside.

In a large plate, add 1/2 cup flour and 1.2 oz grated Parmesan cheese. Mix well with a fork.

Place each fillet in the flour mixture and coat the chicken pieces thoroughly. Shake off the excess and set aside.

Cook the chicken: Heat 2 tbsp olive oil in a large pan over high heat. Place chicken fillets in the pan. Turn the heat down to medium-high and sear for 2 minutes. Lower the heat to medium. Add 1 tbsp butter to the pan and allow it to melt. Cook for a further 10 minutes or until golden brown on both sides, flipping halfway. Turn the heat off. Transfer chicken to a plate and set aside.

Make the sauce: Add 1 cup unsalted chicken broth, 2 tbsp capers, and 2 tbsp lemon juice to the pan. Turn on the heat to high. Bring the broth to a boil. Once boiling, reduce to medium-low heat. Add 1/4 cup heavy cream and the remaining 1/4 tsp salt and 1/4 tsp pepper. Stir well.

Put the chicken back in the pan. Baste the chicken with the sauce. Add 4 lemon slices and 2 tbsp chopped parsley. Turn off the heat.

Plating: Arrange serving plates with a bed of 4 cups pasta and 10.5 oz asparagus on the side. Place the chicken on the pasta. Scoop the sauce and drizzle over the chicken. Serve immediately.