Cut the chicken breasts in half horizontally, butterflying them open –if the pieces are large, cut them each into two pieces after you cut them in half.
Put chicken pieces between two pieces of parchment paper and pound them with a mallet or heavy skillet until ¼ inch thick.
Mix together flour, salt and seasoning.
Rinse the chicken pieces in water, and then dredge thoroughly in flour mixture, until well coated.
Heat olive oil and 2 Tablespoons safflower oil in a large skillet on medium high heat. Add the chicken pieces and brown well on each side, about 3 minutes per side.
Transfer from skillet to a plate.
Place plate of chicken breasts in a warm oven while preparing the sauce.
Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce.
Reduce the sauce by half and then whisk in the remaining 3 Tablespoons grape seed oil.
Plate the chicken, pour the sauce over and sprinkle with parsley.