Skillet Creamy Lemon Chicken

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   ["In a nonstick skillet, heat olive oil over med high.", "Stir in garlic butter until melted.", "Add chicken.", "Cook 5 min to brown, then reduce heat to med.", "Turn chicken and cook about 4-5min more until juice runs clear when pierced.", "Transfer chicken to a warm dish.", "Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.", "In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.", "Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.", "Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.", "Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.", "**This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.", "Note: Occasionally, this has turned out a little more ""tangy"" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency."]

* Per serving · 4 servings · Values may vary.