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1
Place chicken breast halves between two sheets of plastic wrap or waxed paper.
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2
With meat mallet or rolling pin, pound to 1/2-inch thickness.
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3
On waxed paper, combine 2 tablespoons flour and salt.
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4
In pie plate, beat egg.
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5
In nonstick 12-inch skillet, heat oil over medium-high heat until very hot.
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6
Stir in 1 tablespoon butter until melted.
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7
One by one, coat each chicken breast with flour mixture, dip in egg, and add to skillet; cook 5 minutes.
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8
Reduce heat to medium, turn chicken, and cook until chicken loses its pink color throughout, 8 to 10 minutes longer.
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9
Using tongs, transfer chicken breasts to platter; keep warm.
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10
From 1/2 lemon, cut thin slices; from remaining 1 1/2 lemons, squeeze 2 tablespoons juice.
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11
To drippings in skillet, add lemon slices and garlic; cook, stirring, until garlic is golden.
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12
In small bowl, blend broth, wine, lemon juice, and remaining 1 1/2 teaspoons flour until smooth; stir into mixture in skillet.
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13
Heat sauce to boiling; boil 1 minute.
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14
Stir in capers and remaining 1 tablespoon butter until butter melts.
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15
Discard garlic.
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16
Arrange lemon slices over and between chicken breasts.
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17
Pour sauce over chicken; sprinkle with chopped parsley.
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18
Nutritional Information is based on one serving.
