Step 1

Place chicken breasts on cutting board and cover with plastic wrap. Pound to even thickness. Use paper towels to dab off excess moisture from chicken.

Step 2

Sprinkle each piece of chicken with a thin layer of kosher salt and freshly ground black pepper on both sides. Place flour in a shallow dish. Coat each piece of chicken in flour, shaking off excess.

Step 3

In an extra large skillet, heat 2 TB olive oil over medium high heat until oil is hot. Add chicken to skillet (cook in batches if needed, to avoid overcrowding.) Cook for 2-3 minutes of each side or until no longer pink in center; don’t overcook. Use tongs to transfer chicken to a separate plate; keep warm.

Step 4

Without cleaning the skillet out, add 1 TB olive oil to same skillet over medium high heat. When oil is hot, add onion and garlic, stirring 1-2 min until fragrant. Add lemon juice and lemon slices, scraping pan if needed to loosen any browned bits. Cook until lemon slices are nicely browned. Add broth, capers and butter, stirring just until butter melts. Pour lemon mixture over chicken and serve. Garnish with freshly chopped parsley, if desired.