Chicken Piccata

Directions

1. 1
   Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
2. 2
   Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
3. 3
   Salt & pepper each cutlet generously and coat each with flour.
4. 4
   Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
5. 5
   Transfer cutlets to warm plate.
6. 6
   Add remaining oil and repeat with remaining cutlets.
7. 7
   Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
8. 8
   Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
9. 9
   Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
10. 10
    Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
11. 11
    Spoon sauce over chicken and serve immediately.