1/2 cup all-purpose flour
8 thin boneless chicken breast cutlets (4 ounces each)
salt & pepper
4 tablespoons vegetable oil
1 shallot, minced
1 garlic clove minced
1 cup low-sodium chicken broth
1/2 large lemon sliced into 1/4 inch half moons & end discarded
1/4 cup fresh lemon juice (from 1 1/2 lemons)
2 tablespoons Capers rinsed
3 tablespoons unsalted butter cut into 3 pieces & chilled
2 tablespoons minced fresh parsley
Adjust oven rack to the middle position & heat oven to 200 degrees. Spread the flour in a shallow dish.
Pat the cutlets dry with paper towels, then season with salt & pepper. Dredge through the flour to coat and shake off any excess.
Heat 2 tblsp. of oil in a 12-inch skillet over medium – high heat until just smoking. Add 1/2 of the cutlets & cook until light golden brown on both side, about 4 minutes. Transfer to plate and keep warm in the oven. Repeat with remaining oil & cutlets.
Add the shallot and garlic to the oil left in the skillet and cook over medium heat until softened, about two minutes. Stir in the broth and lemon slices scrapping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes.
Stir in lemon juice, capers, and any accumulated chicken juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the parsley and season with salt & pepper to taste. Spoon the sauce over the chicken before serving.
Prep Time 10 minutes
Total Time 40 minutes