Combine flour, salt and white and black peppers. Coat chicken in seasoned flour and shake off excess.
Heat canola oil and olive oil in a large frypan over medium-high heat. Add chicken breasts and cook until golden brown on both sides and no longer pink on the inside; set aside.
Pour in chicken stock and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelised bits. Add artichoke hearts and capers, return to a simmer and cook until reduced by half.
Whisk butter into sauce until melted. Place cooked chicken back into pan and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.