INGREDIENTS
2
small lemons, cut into thin rounds
1 1/2 tsp
sugar
4
garlic cloves, halved
4
skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1/2 tsp
kosher salt, divided
1/2 tsp
freshly ground black pepper
1 tbsp
olive oil, divided
2 tbsp
unsalted butter, divided
1 tsp
grated shallot
1/2 tsp
grated garlic
1
oregano sprig
1
thyme sprig
1/2 cup
dry white wine
1 cup
unsalted chicken stock (such as Swanson)
1 tsp
all-purpose flour
1 tbsp
capers, rinsed and drained
2 tbsp
chopped fresh flat-leaf parsley