Remove skins if any and trim any fatty bits off your chicken thighs.  Flatten (not too much) using a meat mallet in between cling film.

Mix the flour and grated Parmesan cheese together.

To a plate, add a splash of milk, enough to cover the bottom. Dip both sides of the chicken thighs in milk. Place the coated thighs in your flour cheese mix and thoroughly coat each side of your chicken.  Pack tightly and set aside.

Place a large frying pan (recommended non stick) on high heat with 2 tbsp of olive oil.  Once the oil is hot enough, place the chicken thighs and brown each side for approx. 3 minutes depending on thickness.  You should have a nice brown crust.

While they are cooking, chop the parsley. Set aside.

Once the chicken has cooked both sides, remove from heat and set aside in warm area. Keep the same frying pan with its cooking juices and fat.

To the frying pan, add one tsp of butter, the finely chopped shallots and minced or finely chopped garlic clove.  Leave to sweat. Deglaze pan with the white wine (watch the flames! If pan is very hot, best to turn off fire first for safety).

Add the chicken stock (ensure fire is back on).

Add the juice of one whole lemon.  Add the drained capers. Reduce liquid by half on full heat.

Once reduced, turn heat down to very low and add the remainder of butter in 3 or 4 pieces.  Mix well using a wooden spoon or spatula.

Shake the pan to mix the butter in liquid as it melts, this will emulsify the sauce. Add the chopped parsley to the sauce, mix well.

Return the chicken to the pan and heat until the sauce is a nice consistency (should only take about 30 to 60 seconds).

Optional, add some char-grilled lemon slices.