1/2 cup all-purpose flour
4 boneless chicken breast (cut into cutlets)
Salt and Pepper
4 TBS olive oil
1 Shallot, minced
2 garlic cloves, minced
1 cup low-sodium chicken broth
1 large lemon, sliced into 1/4 inch-thick slices and ends discarded
Juice from 1 1/2 lemons
2 TBS capers
3 TBS butter, cut into 3 pieces
1. Adjust oven rack to the middile position and heat oven to 200 degrees.
2. Spread the flour in a shallow dish. Pat the cutlets dry with a paper towel, season them with salt and pepper. Dredge them through the flour to coat and shake off and excess.
3. Heat 2 TBS of the oil in a large skillet over medium-high heat. Add half of the cutlets and cook until light golden brown on both sides, about 5 minutes. Transfer to a plate and keep them warm in the oven. Repeat with the remaining oil and cutlets.
4. Add the shallot and garlic to the oil left in the skillet and cook over medium heat until softened, about 1 minute. Stir in the broth and lemon slices, scraping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes.
5. Stir in the lemon juice and capers. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat season with salt and pepper to taste (I never add any).
6. Pour lemon sauce over chicken and serve.