- 3 skinless, boneless chicken breasts but into 1/2 inch medallions
- 1/2 cup AP flour + salt and pepper
- 2 T vegetable oil
- 1 clove garlic, minced
- 1 cup chicken broth or wine (watch for acidity: add 1 t sugar if needed)
- 1/2 lemon, thinly sliced (watch for bitterness: use zest instead if needed, or remove pith)
- 1/4 cup lemon juice
- 2 T capers, drained
- 2 T butter
- 2 T minced parsley
- Preheat oven to 200F with serving platter.
- Dredge chicken in flour/salt/pepper mix; shake off excess. Pan fry in oil until GBD, 3 mins per side. Don't crowd skillet and add oil as needed. Place cooked chicken on warming platter and drain all but film of oil from skillet.
- Cook garlic in skillet 20 seconds, add chicken broth and deglaze. Add lemon slices and bring to boil. Reduce, stirring occasionally, to 2/3 cup (about 5-8 mins).
- Add lemon juice and capers, simmer 5 more minutes. Drop in butter and swirl to incorporate. Add parsley and remove from heat.
- Arrange chicken on serving plates and spoon sauce over to serve.