Lemon Artichoke Chicken

If any chicken pieces are thicker than about half an inch after slicing, gently pound them to an even thickness, or plan to cook them slightly longer.
Arrange a breading station by drying and seasoning the chicken, placing the flour in a shallow dish, and preparing a clean plate for the coated pieces, then lightly dredge each cutlet and shake off the excess.
Set a large skillet over medium heat and add the olive oil and canola oil, heating until the surface shimmers and sizzles when touched with a drop of water.
Lay half of the chicken into the hot pan and cook until deeply golden on the first side, then flip and finish cooking through before transferring to a plate, repeating with the remaining chicken and adding a little more oil if needed.
Lower the heat and add the sliced garlic, artichokes, and capers to the skillet, cooking until the garlic turns soft and fragrant.
Raise the heat to medium, pour in the lemon juice and water, and let the mixture simmer until slightly reduced.
Turn the heat down and stir in the parsley and butter, swirling the pan until the butter melts and the sauce looks silky and cohesive.
Taste the sauce and adjust seasoning if needed, then return the chicken to the skillet and turn each piece to coat, warming everything together briefly before serving.