Pre-heat the oven to the lowest temperature possible – usually around 170˚ F.

Slice the chicken breasts into thin fillets (if necessary) and lightly pound the pieces so they are a uniform thickness (no more than ½-inch thick). Season the chicken with salt and pepper and then lightly dredge in the flour and shake off any excess.

Reduce the heat to medium, add the lemon slices to the skillet and brown lightly. Then, add the shallots and garlic to the skillet and cook for another minute, taking care not to burn the drippings in the skillet. Add the chicken stock and simmer, scraping up any brown bits on the bottom of the skillet, until the liquid has reduced by half – about 5 minutes.

Add the lemon juice and capers to the skillet and continue to simmer for another 2 minutes. Remove the skillet from the heat and stir in the butter to thicken the sauce. Add the parsley and season to taste with salt and pepper. Return the chicken and any juices from the resting plate to the pan and turn to coat all the pieces in the sauce. Serve immediately over thin spaghetti, rice or potatoes.