Chicken with Olives and Bell Peppers (Piccatine di Pollo, Olive e Peperoni)

In a skillet over medium heat, melt the butter. Season the chicken with salt and pepper, dredge in flour, and shake off the excess. Saute the chicken until golden brown, about 4 minutes. Flip, and cook another 4 or 5 minutes, or until cooked through.

Meanwhile, warm the olive oil in a skillet over medium heat. Add the garlic clove, and saute for 2 minutes. Add the olives, capers and lemon juice. Season with salt and pepper, and cook until the peppers are tender. Serve the chicken on a serving platter with the pepper mixture. Garnish with parsley leaves.