Trim any excess fat from the chicken. Rinse and pat dry with paper towels. Place a chicken breast half between 2 sheets of waxed paper or plastic wrap.

Flatten to an even thickness of about 1u20442 inch. In a large sauce pan over medium-high heat, melt the butter with the olive oil. When hot, add the chicken, season with salt and pepper and sautué gently, turning once, until the chicken is golden, about 3 minutes per side.

Transfer the chicken to a warmed plate. Add the shallot to the sauce pan and sautué, stirring until translucent, 1 to 2 minutes. Add the garlic, cook for 1 minute more. Add the wine and cook for 2 minutes.

Add the heavy cream and chicken stock, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook for about 2 to 3 minutes. Add the parsley, cilantro and capers.

Season with salt and pepper. Return the chicken to the pan and cook for 5 minutes more, turning each breast several times in the sauce until well coated and hot.

Transfer the chicken to a serving plate or individual plates and spoon the remaining sauce over the chicken. Serve immediately.