Chicken Piccata

For my sister Wendy who loves this at the Cheesecake Factory.

1/2 cup all purpose flour
4 chicken breasts cut in half and pounded thin or use cutlets
Salt and Pepper
4 T vegetable oil
1 shallot, minced
1 garlic clove minced
1 cup low sodium chicken broth
1/2 large lemon, sliced into 1/4 inch-thick half moons and end discarded
1/4 cup fresh lemon juice (from 1 1/2 lemons) (I think about 1/8 cup would be better)
2 T capers (Non pareil) (don't leave this out, they are in the condiments isle)
3 T unsalted butter, cut into 3 pieces and chilled
2 T minced fresh parsley

1. Heat oven to 200. Spread the flour in shallow dish
2.Pat cutets dry with paper towels, then season with salt and pepper. Dredge through flour and shake off excess.
3. Heat 2 T of the oi in a skillet over medium high heat until just smoking. Add half of the cutlets and cook until light golden brown on both sides, about 4 min. Transfer to a plate and keep warm in the oven . Repeat with remaining oil and cutlets.
4.Add the shallot and garlic to the oil left in the skillet and cook over medium heat until softened, about 2 minutes. Stir the broth and lemon slices, scraping up any browned bits, and simmer until reduced and slighty syrupy, about 8 min.
5.Stir in the lemon juice, capers, and any accumulated chicken juice. Trun the heat to low and whisk in butter, one piece at a time. Off the heat stir in parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.