Chicken Piccata

Chicken Piccata
1 large lemon
2 boneless skinless chicken breasts
Salt and ground black pepper
¼ cup flour
2 tablespoons vegetable oil
1 small garlic clove, minced
½ cup chicken broth
1 tablespoon capers, drained
1 tablespoon butter, softened
1 tablespoon minced fresh parsley leaves

Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices ¼ inch thick; set aside. Juice the remaining half and reserve the juice.

Sprinkle both sides of the chicken breasts generously with salt and pepper. Coat each chicken breast with the flour, shaking off any excess. Heat a large skillet over medium-high heat until hot, about 2 minutes; add the oil and swirl pan to coat. Sauté the chicken, without moving them, until lightly browned on first side, about 2 to 2 ½ minutes. Turn the chicken over and cook until second side is lightly browned, 2 to 2 ½ minutes longer. Remove to a plate.

Add the garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 10 seconds. Add the broth and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon to loosen any browned bits. Simmer about 3 minutes. Add lemon juice and capers and simmer one minute more. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.