Chicken Piccata (Chicken Breast Cutlets with Lemon and Caper Sauce) · Faith Middleton's Food Schmooze

Ingredients

• 1 to 1-1/2 pounds (450 to 675 g) boneless, skinless chicken breasts (2), (sliced and pounded into cutlets)
• Salt and freshly ground black pepper
• 2 to 3 tablespoons all-purpose or rice flour, (for dredging)
• 2 tablespoons neutral oil or clarified butter
• 1/2 cup low-sodium chicken stock, (preferably homemade)
• 4 thin slices lemon
• 2 tablespoons freshly squeezed lemon juice
• 1 pinch red chile flakes ((optional))
• 3 tablespoons cold unsalted butter (cut into pats or small cubes)
• 2 tablespoons coarsely chopped fresh parsley
• 2 tablespoons drained capers (chopped if very large)