Step 1

Place arrowroot flour in a wide shallow bowl and set aside.

Step 2

Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in the arrowroot flour, shaking off the excess flour. Transfer to a plate.

Step 3

In a skillet over medium-high, heat 1 tablespoons butter and 1 tablespoon of oil. Once hot, add chicken to skillet, working in batches if needed, to brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside. Add more oil between batches if necessary.

Step 4

Once chicken has finished, turn heat down to medium and add shallot and garlic to skillet and sauté until soft, about 3 minutes.

Step 5

Add lemon juice, broth, capers, 1 tablespoon butter, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and bring to boil, scraping up any browned bits and stirring to combine.

Step 6

Turn down heat to simmer and add back chicken, cooking until sauce has thickened, about 5 minutes.

Step 7

Turn off heat and add parsley, taste and add more lemon juice if desired.