Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.