Step 1

Slice chicken breasts in half lengthwise (to make them thinner)

Step 2

Mix flour, salt, and pepper in a bowl, and dredge chicken in mixture

Step 3

Heat a tablespoon of oil in a skillet over medium heat until it sizzles, and add chicken breasts, reserve the remaining flour for use in making the sauce

Step 4

Cook 4-5 minutes on each side until chicken is just cooked through

Step 5

lay a paper towel on a plate and set aside

Step 6

Remove chicken from skillet and set aside

Step 7

Add second tablespoon of oil to skillet, and add shallots

Step 8

Saute about a minute, then add garlic, and saute another minute

Step 9

add the reserved flour and cook for a minute

Step 10

add 1/2 the chicken broth to deglaze the pan and scrape up the browned bits

Step 11

then add remaining broth, and lemon juice, and cooking until thickened

Step 12

Add sun-dried tomatoes, capers, cream, and butter, and stir together until butter is melted, and fully combined

Step 13

Add chicken back to skillet, spooning some of the lemon mixture on top of chicken, and heat through

Step 14

Garnish with parsley and lemon slices and serve