Method:

If the chicken breast fillets are thick, butterfly them to slice then in half.
Season the flour with salt, pepper and parmesan and dredge the chicken fillets into the seasoned flour until well coated.
Heat the oil and 2 tbsp of the Clover Classic Fat spread in a large saucepan. Add some of the chicken pieces, do not overcrowd the pan.
Brown the chicken well on each side until cooked. Set aside on a plate. Add the chicken stock, lemon juice and capers to the pan, scraping the bottom bits if there are any and allow to simmer, until reduced by half.
Whisk in the remaining 2 tbsp of the Clover Classic fat spread. Plate the chicken with the sauce poured over and garnish with parsley.