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1
Preheat oven to 200 degrees.
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2
Cut one lemon in half lenghtwise, trim ends.
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3
Take one half, cut crosswise into slices 1/4 inch thick slices set aside.
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4
Juice remaining half and whole lemons to obtain 1/4 cup juice; reserve.
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5
Sprinkle both sides of chicken cutlets with salt and pepper.
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6
Measure.
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7
flour into shallow dish.
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8
Working one cutlet at a time, coat with.
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9
flour, shaking to remove excess.
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10
Heat large heavy skillet over medium high heat until hot.
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11
Add 2.
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12
tablespoons oil.
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13
Lay half of chicken pieces in skillet.
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14
Saute until.
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15
lightly browned on first side, then turn and cook until second side is.
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16
lightly browned.
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17
Remove pan from heat and transfer cutlets to an.
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18
ovenproof plate and place in oven.
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19
Add remaining 2 tablespoons oil to skillet and heat until simmering.
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20
Add remaining chicken and repeat.
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21
Add shallot and garlic to empty skillet and return to medium heat.
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22
Saute until fragrant, about 30 seconds.
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23
Add wine and lemon slices; increase heat to high; and scrape skillet bottom with wooden spoon to loosen browned bits.
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24
Simmer until liquid reduces to about 1/3 cup, about 4 minutes.
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25
Add remaining lemon juice and capers and simmer until.
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26
sauce reduces again to 1/3 cup, about l minute.
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27
Remove lemon peels at this time.
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28
Remove pan from heat and swirl in butter until butter melts.
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29
and thickens sauce; stir in parsley.
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30
Spoon sauce over chicken and serve immediately.
