This is a dish my sister actually taught me. I jazz it up a little bit, but not substantially. SUCH an easy weeknight dinner.
*four boneless breasts of chicken (thighs could work, if not as well)
*lemon juice from one lemon
*2 tbsp capers
*scattering of flour
*I lemon, sliced into thin rounds
*chicken broth (about a cup)
*a bit of white wine
*herbs d’ provence
*salt and pepper
*a little bit of garlic
*cornstarch slurry to thicken
Flatten chicken with tenderizer; dust with flour. Season with salt, pepper and herbs d’ provence. Brown garlic in butter a pan, add chicken and brown on both sides. Remove from pan.
Deglaze pan with white wine. Add lemon juice and chicken broth to pan to make a sauce. This is the kind of thing where the proportions are to your taste. Add capers.
Return chicken to pan and let simmer for about 10 minutes. Thicken with cornstarch to desired consistency. Garnish with parsley and lemon slices.
I like this served over pasta.