Creamy Chicken Piccata

Sorry for another bad picture. I have never made chicken piccata. I love it but have never made it. I got a dozen home grown lemons from a friend. I needed to find things to do with them because they were so good and fragrant. I have everything to make this recipe except the capers and chicken stock. I left the capers out because we don't really care for them. I had heavy cream and figured I could make it work. I noted my changes in red.

Source: Giada De Laurentiis

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper (I used kosher salt)
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock (I used heavy cream)
2 cloves crushed garlic
1/4 cup brined capers, rinsed (left out)
1/3 cup fresh parsley, chopped (left out but if I had some I would use it)

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock (I added the cream and garlic here) and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.