Place each chicken breast between two sheets of greaseproof paper and bash flat with a rolling pin until as thin as a coin, amlmost breaking up. Tear into little rags with your finger and toss lightly in seasoned flour.
Heat the olive oil and butter in a large heavy based frying pan. When hot add the chicken, scattering the pieces so they don’t clump together. Rather than stirring, move the pan on the heat and flip the chicken pieces until lightly golden.
Add the garlic, bay leaves, capers, sea salt and pepper. Remove the pan from the heat, add the wine and return to a high heat. Let the wine bubble, again jigging the pan constantly.
When there is only a little wine left add the lemon juice and parsley leaves. Jiggle again until the sauce comes together and looks creamy. Serve immediately.