This is a fairly simple dish, delicious, and nice for company or something special. Very good over buttered angel hair pasta!
2 large lemons
4 boneless, skinless chicken breasts, split in half horizontally, creating 8 thin breasts
salt and pepper
1/4 cup flour
4 tbs. oil
1 small shallot, minced, or 1 small garlic clove, minced
1 Cup chicken stock or canned broth
2 tbs. drained small capers
3 tbs unsalted butter
2 tbs. minced fresh parsley leaves.
Halve one lemon pole to pole. Trim ends from one half and cut crosswise into thin slices; set aside. Juice remaining half and whole lemon to obtains 1/4 C. juice; reserve.
Sprinkle both sides of cutlets with salt and pepper. Coat with flour.
Heat pan over medium high heat until hot; add 2 Tbs. oil. Saute half of the cutlets, without moving them, until lightly browned on first side, 2-3 minutes. Turned cutlets and saute other side. Remove and transfer to warm oven (200 degrees). Repeat with remaining 2 Tbs. oil and cutlets.
Add shallot or garlic to now empty skillet and return to medium heat. Saute for a few seconds until fragrant. Add stock, heat to high, and scrape bottom of skillet for the brown bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice, lemon slices and capers and simmer about 1 minutes. Remove pan from heat and swirl in butter until it melts and thickens sauce (mmmmm); swirl in parsley. Spoon sauce over chicken and serve immediately. Serves 4-6.
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