Place a frying pan on the heat and add the oil and butter.
Place the chicken breasts between two sheets of cling film and bash flat.
Season the flour with the sea salt and black pepper.
Tear the chicken into pieces, then toss in the seasoned flour. Fry the chicken until cooked through. Remove from the heat.
Add the garlic, bay leaves, capers and seasoning to the frying pan. Add the wine and return to the heat.
Add the lemon juice and parsley leaves.
Plate up the chicken, drizzle over the sauce and serve with rocket leaves and bread.