** Remember to cook some without flour for Katie!!! **

Cut the chicken/tofu into thin slices. Season chicken/tofu with salt and pepper. Dredge chicken/tofu in flour and shake off excess. Melt butter/oil in however many pans are needed. When butter and oil start to sizzle, add the chicken/tofu to the pans. When browned-ish, remove and transfer to a plate. Into the now empty pan, add the lemon juice, stock and capers. Attempt to scrape up brown bits from the pan for extra flavor. Check for salt/pepper and adjust as necessary. When the sauce is thick-ish, return all the chicken/tofu to the pan and simmer. Once done, chop parsley and add. Serve.