Cooking Wiser with Terri Geiser

Instructions:

Halve 1 lemon lengthwise. Trim ends from 1 half and slice crosswise no more than 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice; set aside

Place flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 2 of the breasts at a time, dredge in the flour mixture, shaking off excess and transfer to cutting board and cut chicken into 2 inch cubes.

Heat 2 tablespoons oil in 12-inch skillet over medium high heat until shimmering. Place half of the chicken in skillet and cook until lightly browned on first side, 2 to 2 1/2 minutes. Flip and cook until second side is lightly browned, 2 to 2 1/2 minutes longer; transfer to platter in oven. Add remaining 2 tablespoons oil to now empty skillet and repeat with remaining chicken

Add shallots and garlic to now empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in broth and lemon slices, scraping up any browned bits. Bring to simmer and cook until reduced to 1/3 cup, about 4 minutes. Stir in lemon juice and capers, bring to simmer and cook until reduced to 1/3 cup, about 1 minute. Off heat, add butter and whisk until butter melts and thickens sauce. Stir in parsley. Spoon sauce over chicken and serve immediately.

Cooking wiser
Be careful not to burn the garlic, it will become bitter
Adding the capers and lemon juice at the end of the cooking process keeps the flavors fresh.
Using chicken broth instead of the traditional wine normally used in this recipe decreases the sharp acid flavor.
The original recipe calls for using cutlets. I find those to be too thin. Also cubing the chicken will save time.

Make it your own by adding 1/4 cup pitted and chopped black olives to sauce or increase fresh ground pepper to add a little peppery spice.