-
1
Sprinkle a small amount of water on a large plastic sheet of plastic wrap.
-
2
Place 2 of the breast halves on top of the plastic and sprinkle again with water.
-
3
Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick.
-
4
Repeat with the remaining 2 breast halves.
-
5
Mix the flour with the salt and pepper in a shallow pie plate.
-
6
Heat half of the olive oil in a large skillet over medium-high heat until almost smoking.
-
7
Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides.
-
8
Shake off the excess flour and add to the skillet.
-
9
Cook until lightly browned and cooked through, 3 to 4 minutes per side.
-
10
Transfer to a plate or platter and cover loosely with foil.
-
11
Repeat with the remaining oil and chicken.
-
12
Pour off the fat from the skillet and return the skillet to the heat.
-
13
Add the chicken stock and lemon juice.
-
14
Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan.
-
15
Simmer for 3 minutes.
-
16
Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes.
-
17
Add the butter and the capers.
-
18
Season with salt and pepper and heat just until the butter has melted.
-
19
Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.
