| 2 large | lemons |
| 4 | boneless, skinless chicken breasts |
| — | salt |
| — | pepper |
| ½ cup | flour |
| 4 tbsp | vegetable oil |
| 1 shallot | minced |
| 1 cup | chicken stock |
| 2 tsp | capers, drained |
| 3 tbsp | butter, softened |
| 2 tbsp; | minced Italian parsley |
1. Cut each breast in half crosswise, then in half again horizontally to create cutlets of similar thickness. Pound chicken out between plastic wrap to ½". Toss with salt and pepper, set aside for 15 minutes.
2. Dredge lightly in flour (shake off) and sauté 2-3 minutes each side in skillet. Set aside.
3. Halve lemon twice (into quarters) keeping zest, pith and inside. Cut crosswise into ¼" slices. Toss in skillet for a couple of minutes (not too hot). Simmer cutlets in sauce for 4 minutes, then remove. With stock deglaze pan and add butter to make pan sauce reducing to consistency of cream. Add in capers and parsley.
4. Spoon sauce over cutlets and serve.