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1
Cut the chicken breasts into 2-3 even-sized portions.
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2
If using chicken tenders, remove the sinew, and use as they are.
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3
Place the meat between 2 sheets of cling film, pound it with a mallet until it is about 1.2 times of its original size and flat evenly.
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4
Preparing the sauce.
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5
Squeeze the lemon, slice off a piece of lemon peel, and set it aside.
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6
Combine the lemon juice, consomme soup, white wine, and plain flour in a bowl.
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7
Remove the chicken from the cling film, season with salt and pepper, and lightly coat with the plain flour.
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8
Pour the olive oil in a frying pan, and saute both sides of the chicken over medium heat.
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9
When the chicken is cooked through, remove from the frying pan.
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10
Heat the same frying pan over low heat, add the butter, and saute the finely chopped garlic.
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11
Turn up the heat to medium heat, pour in the sauce ingredients from Step 3 all at once, and stir with a spatula until it thickens.
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12
When the sauce is thickened, add the capers (roughly chop them if you like), and mix.
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13
Place the sauteed chicken pack in the frying pan, and coat with the sauce.
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14
Serve the chicken on a plate, spoon over the sauce, garnish with parsley (or lemon peel, or sliced lemon to taste), and it's ready.
