Ingredients

2 lemons

4 boneless, skinless chicken breasts, each sliced in half horizontally

salt and ground black pepper

1/2 cup flour

4 tablespoons vegetable oil

l small minced shallot, about 2 tablespoons

l small minced garlic clove, about l teaspoon

l cup chicken broth

2 tablespoons drained capers

3 tablespoons butter, softened

2 tablespoons minced fresh parsley

Preheat oven to 200 degrees. Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice; reserve.

Sprinkle both sides of chicken cutlets with salt and pepper. Measure flour into shallow dish. Working one cutlet at a time, coat with flour, shaking to remove excess.

Heat large heavy skillet over medium high heat until hot. Add 2 tablespoons oil. Lay half of chicken pieces in skillet. Saute until lightly browned on first side, then turn and cook until second side is lightly browned. Remove pan from heat and transfer cutlets to an ovenproof plate and place in oven. Add remaining 2 tablespoons oil to skillet and heat until simmering. Add remaining chicken and repeat.

Add shallot and garlic to empty skillet and return to medium heat. Saute until fragrant, about 30 seconds. Add chicken broth and lemon slices; increase heat to high; and scrape skillet bottom with wooden spoon to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about l minute. Remove lemon peels at this time. Remove pan from heat and swirl in butter until butter melts and thickens sauce; stir in parsley. Spoon sauce over chicken and serve immediately. Serves 4.

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