optional garnishes - minced fresh Italian parsley and lemon slices.
Instructions
Preheat oven to 350°. Prepare 9x13 casserole dish by spraying with non-stick cooking spray, set aside.
Cut chicken breasts in half crosswise. Place chicken breasts between two sheets of heavy-duty plastic wrap. Pound with a meat mallet to ½-in. thickness.
Season chicken breasts with salt and pepper, dredge chicken in flour.
Place heavy non-stick pan over medium-high heat. Add oil. Brown chicken to golden brown on both sides. Don't crowd the pan, brown in batches, adding additional oil as needed. Place pieces of chicken to the baking dish. It will finish cooking in the oven.
Add stock, capers and lemon juice to pan, scrape bottom of the pan to loosen browned bits. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.