INGREDIENTS
3
large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper
1/2 cup
all-purpose flour
2 tbsp
vegetable oil, or as needed
1 clove
garlic, minced
1 cup
low sodium chicken broth
1/2
lemon, thinly sliced
1/4 cup
fresh lemon juice
2 tbsp
capers, drained and rinsed
3 tbsp
butter
2 tbsp
minced Italian (flat-leaf) parsley