Created by ForeverMama on June 1, 2021
Step 1: Between two sheets of plastic wrap, with meat mallet or rolling pin, pound chicken breasts to flatten slightly; set aside. To a plate, add 1/4 cup flour with salt; set aside. To a pie plate, add egg and beat with fork; set aside. Coat chicken in flour mixture then dip in egg (you may want to dip it back into flour, if desired. If yes, you may need to prepare additional flour for dipping).
Step 2: In a nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Stir in 1 tablespoon butter until melted. Add chicken and cook for 5 minutes. Reduce heat to medium; turn chicken and cook for about 8 - 10 minutes longer until juices run clear when chicken is pierced with a tip of knife. Transfer chicken to warm platter.
Step 3: Add garlic and lemon slices to drippings in skillet; cook,until golden. In cup, mix chicken broth, wine, lemon juice, and 1 1/2 teaspoon flour until juice until smooth; stir into mixture in skillet. Heat sauce to boiling; boil 1 minute. Stir in capers and remaining 1 tablespoon butter until it melts. Arrange lemon slices over and between chicken breasts. Pour sauce over chicken. Sprinkle with chopped parsley. Garnish platter with lemon leave, if you'd like.