Step 1

Pound chicken cutlets and season with salt and pepper. Roll in flour and shake off excess.

Step 2

Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.

Step 3

Pull pan off the heat and add in minced garlic. Stir. Don't burn the garlic!

Step 4

When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.

Step 5

Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.

Step 6

Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired. Pull off heat. Lightly stir in yogurt (can also skip this step and eat without adding yogurt).

Step 7

Serve chicken alone or with angel hair pasta (I used the whole wheat kind) with some lemon slices on the side and parsley sprinkled over the top. Enjoy!