Ingredients

2 large lemons
1 1/2 pounds chicken cutlets, or 4 boneless, skinless chicken breasts, rinsed, dried thoroughly and cut in half horizontally
Salt and ground black pepper
1/2 cup all-purpose flour
4 tablespoons vegetable oil
1 small shallot, minced (about 2 tablespoons) or 1 small garlic clove, minced (about 1 teaspoon)
1 cup chicken stock or canned low-sodium chicken broth
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves

Directions

Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Halve one lemon pole to pole. Trim ends from one half of the lemon, and cut crosswise into slices 1/8- to 1/4-inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup of juice; reserve.

Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour and shake to remove excess.

Heat heavy-bottomed 12-inch skillet over medium-high heat until hot; add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Saute cutlets until lightly browned on first side, 2-2 1/2 minutes. Turn cutlets and cook until second side is lightly browned. Remove pan from heat and transfer cutlets to plate in oven. Heat remaining 2 tablespoons oil in skillet and lightly brown remaining chicken pieces; transfer to plate in oven. Add shallot or garlic to skillet and return to medium heat. Saute about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula 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 1 minute. Remove pan from heat and swirl in butter and parsley. Spoon sauce over chicken and serve immediately. Serves 4.