Chicken Picatta

30 skinless and boneless chicken breast, butterflied, and then cut in half
Sea salt and freshly ground black pepper
All purpose flour for dredging
90 tablespoons unsalted butter
75 tablespoons extra virgin olive oil
5 cups lemon juice
7.5 cups chicken stock
3 3/4 cups brined capers, rinsed
5 cups fresh parsley, chopped