Pound the chicken breasts to an even thickness. Season both sides with salt and pepper, then dredge in all-purpose flour, shaking off any excess.
Heat the olive oil with 1 tablespoon of butter in a skillet over medium-high heat. Cook the chicken for about 3-5 minutes per side until golden and fully cooked. Transfer the chicken to a plate.
Stir in the lemon juice, lemon zest, and capers, and let the sauce simmer until it reduces by half. Add the heavy cream and let cook until the sauce thickens slightly.