2-4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/2 cup unbleached all-purpose flour
2 lemons, halve one and slice it into 1/8" slices, juice the rest
4 TB olive oil
1 small shallot , minced (about 2 tablespoons)
1 small garlic clove, minced (about 1 teaspoon)
1/2 cup white wine (or 1 cup of broth if you want to skip the wine)
1/2 cup chicken stock or canned low-sodium chicken broth
2 TB small capers , drained
3 TB unsalted butter , softened
2 TB minced fresh parsley leaves
Season chicken breasts with salt and pepper, then dredge in flour. Heat a large frying pan to medium-high. Add 2 TB oil. Lay chicken in pan and cook until lightly browned on each side. Remove and place on sheetpan in warm oven. You may need to cook the chicken in batches.
Once you finish the chicken, add the shallots and garlic to the pan and saute until fragrant. Add lemons, lemon juice, wine and broth. As this comes to a simmer, be sure to scrape up the browned bits in the pan. Allow sauce to reduce to 1/3, then mix in capers, parsley and butter. Stir until butter is completely incorporated and serve over chicken.