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1
Adjust oven rack to lower-middle position, set large heatproof plate on rack and heat oven to 200F.
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2
Halve 1 lemon.
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3
Trim ends from one half and cut crosswise into slices 1/8 - 1/4 inch thick; set aside.
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4
Juice remaining half and whole lemon to obtain 1/4 cup juice.
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5
Reserve.
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6
Remove tenderloin and slice breasts in half.
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7
Sprinkle both sides of the resulting cutlets with salt and pepper.
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8
Measure flour into a pie tin or shallow dish.
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9
Working 1 cutlet at a time, coat with flour and shake to remove excess.
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10
Heat 2 tbsp of oil in heavy bottomed skillet over medium-high heat until shimmering.
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11
Lay half of chicken pieces in skillet.
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12
Saute with moving them until lightly browned on one side (~ 3minutes).
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13
Turn and cook until second side is browned and cooked through (~3 minutes).
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14
Remove pan from heat and transfer cutlets to plate in oven.
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15
Add remaining 2 tbsp oil to skillet and repeat with remaining cutlets.
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16
Add shallot to empty skillet, sautee until fragrant (~ 30 seconds).
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17
Add broth, lemon slices and increase heat to high, scraping bottom with wooden spoon to loosen brown bits.
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18
Simmer until liquid reduces to 1/2 cup, around 4 minutes.
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19
Add lemon juice, capers and simmer until sauce reduces again to 1/3 cup (~ 2 minutes).
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20
Remove from heat and add butter to thicken, swirl in parsley.
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21
Spoon sauce over chicken and fettucini.
