- 3 chicken breasts cut into thin cutlets (approx. 1 pound)
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup flour
- 2 Tbsp. vegetable oil
- 1 clove garlic
- 1 cup chicken broth
- 1/2 lemon sliced
- 3 Tbsp fresh lemon juice
- 2 Tbsp capers
- 3 Tbsp butter
- 2 Tbsp Italian Parsley
- Season chicken with salt and pepper, and cover with flour. Shake off excess flour
- Heat oil in skillet and add the chicken until golden brown on both sides. Remove chicken from pan and drain excess oil
- Add garlic to skillet and cook for a minute. Add broth. Scrape any brown bits from the bottom of the skillet. Stir in lemon slides and bring to a boil
- Cook stirring until sauce reduces. Add lemon juice and capers and simmer until sauce is slightly thickened.
- Drop butter in. Add chicken and then parsley on top. Serve hot.
Recetas de Merci 
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