Serves 4

Ingredients

• 4 skinless, boneless, chicken
• breasts
• flour
• 1/3 cup lemon juice
• 1/2 cup chicken stock
• 1/4 cup capers, rinsed
• 2 TBSP butter
• cilantro, chopped, handful
• lemon, sliced

Directions

1. Place chicken breasts in zip lock bag or cover with plastic wrap and pound flat with mallet or rolling pin. Put some flour in a shallow platter and season with a punch of salt and pepper ; mix with a fork to distribute evenly.
2. Heat a large skillet over medium -high heat and add enough oil to cover bottom . Dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and cook for 5 minutes on each side until golden, turning once . Remove t he chicken and keep warm. Do not discard drippings in pan.
3. Using the same skillet, lower the heat to medium and add the lemon juice , chicken stock , and capers to the pan and until slightly reduced, approx 10 minutes. Add the simmer for several minute s to reduce the sauce . Stir in the butter and return the chicken to the pan; simmer until chicken is heated through, approx 1 minute .
4. Season with salt and pepper and sprinkle with chopped cilantro and lemon slices.

Notes

• To avoid being splattered with oil start by slipping in the chicken closet to you and then slowly lowering into pan away from you.