Set aside a plate with ½ cup of all-purpose unbleached flour for dredging.
Slice 1½ pounds of boneless skinless chicken breasts horizontally to make thinner breasts. Season the chicken with koshersalt and freshly groundblack pepper on both sides, then lightly dredge the chicken breast halves in flouron a plate, patting firmly to remove all but the thinnest coating of flour.
In a large sauté pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil.
Add the flour-dusted chicken to the pan, in batches, and cook until it is golden brown on both sides and registers 165°F on an instant-read thermometer, about 4-5 minutes per side depending on the thickness of the chicken. When done, transfer the chicken to a plate and repeat until all the chicken is cooked.
In the same hot pan, add 1 tablespoon of unsalted butter.
Thoroughly wash 1lemon (including the rind) under cool, running, drinkable water. Thinly slice, keeping the rind and removing the seeds. Mince 2 cloves of garlic.
Add the lemon slices to the pan and cook until golden brown on each side. Add minced garlic and cook for 1 minute, stirring. Add ¼ cup of capers and 2 teaspoons of white wine vinegar. Cook for 1 minute, scraping up the browned bits off the bottom of the pan.
Add 1 cup of chicken broth and bring to a boil and cook until the sauce is reduced by half and is well thickened, about 4 minutes.
Remove pan from the heat and add the remaining 1 tablespoon of unsalted butter. Please note: If not removed from the heat, the butter will melt too quickly and “break,” turning the sauce oily. Swirl the pan until the butter is completely incorporated.
Return the chicken to the pan to warm through.
Meanwhile, thoroughly wash a small handful of fresh flat-leaf parsleyunder cool, running, drinkable water. Mince and garnish the chicken. Eat up, Mama!
Once cooled completely, store leftovers in an airtight plastic bag in the freezer. Your future self will thank you kindly.