2 lemons
4 (6- to 8 ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed
½ cup all-purpose flour
Salt and pepper
4 tablespoons olive or avocado oil, divided
1 garlic clove, minced
1 cup chicken broth
2 tablespoons capers, rinsed
3 tablespoons butter, cut into 3 pieces and chilled
2 tablespoons minced fresh parsley
Cut 1 lemon in half lengthwise. Trim ends from 1 of the halves and slice crosswise ⅛ to ¼ thick; set aside. Squeeze juice from the other whole lemon and the remaining half lemon into small bowl. Set aside. Adjust your oven rack to middle position and heat to 200 degrees. Have each chicken breast horizontally and pound to ¼-inch thickness. Spread flour in a shallow plate or dish. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge in flour, shaking off excess, and transfer to a large platter. Heat 2 tbsp oil over medium-high heat until shimmering. Place 3-4 cutlets in the skillet and cook until golden brown. Using tongs, flip cutlets, reduce heat to medium, and cool until lightly browned on second side, transfer to large ovensafe platter or dish. Repeat with remaining cutlets, adding 2 tablespoons more with each addition. Transfer to oven to keep warm while making sauce. Add garlic to now-empty skillet and cook over medium heat about 30 seconds. Stir in broth and lemon slices, scraping up any browned bits. Bring to simmer and cook until reduced to ⅓ cup, about 4 minutes. Stir in capers and lemon juice, bring to simmer, and cook until reduced to ⅓ cup again, about 1 minute. Turn off heat, whisk in butter, 1 piece at a time. Stir in parsley. Pour sauce over chicken and serve immediately.

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