Recipe & picture from ourfamilyeats.com.
-2 lb. boneless skinless chicken breasts
-1.5 cups all purpose flour
-4 tbsp canola or vegetable oil
-1 clove garlic, minced
-1 cup chicken broth (I used Swanson's reduced sodium broth)
-2 tbsp capers, drained
-1/4 cup parsley, chopped
-3 tbsp unsalted butter
Rinse chicken breasts under cold water & pat dry.
Season both sides of chicken with salt & pepper.
Place a baking dish in the oven & preheat to 200 degrees.
Place flour in a bowl & set aside.
Slice one lemon lengthwise & trim off the ends of one half. Slice the lemon half into small slices & set aside.
Juice the other lemon half & the whole lemon into a small dish & set aside.
Heat 2 tbsp oil in a large skillet over medium-high heat.
Lightly coat chicken breasts in flour & shake the excess off of each piece.
Place chicken in skillet & cook 3-4 minutes on each side or until cooked through.
As each batch of chicken is cooked, transfer to oven dish to keep warm.
Once all the chicken is cooked, add 2 more tbsp oil to empty skillet & reduce heat to medium.
Add garlic & cook until fragrant, stirring constantly, careful not to let it brown.
Add chicken broth & lemon slices.
Cook on medium heat 3-4 minutes or until liquid has reduced by half.
Add lemon juice, capers & parsley.
Cook until liquid has reduced by 1/3.. about another 2 minutes.
Remove pan from heat, add butter & stir until it melts.
Pour sauce over chicken breasts, garnish with lemon slices & serve immediately.