1. Zest and juice the lemon. Whisk lemon juice with chicken broth, lemon zest, and capers. Set sauce aside.
2. Whisk flour with dried oregano in a shallow dish or on parchment paper.
3. Rinse chicken breasts and pat dry with a paper towel. Set your hand on one chicken breast and carefully slice lengthwise to make two cutlets. Repeat with second breast. Use a rolling pin or the smooth side of a meat mallet to pound each cutlet to half an inch thick. Season each cutlet well with sea salt and black pepper, then dredge both sides of cutlets in flour-oregano mixture.
4. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet. Add floured chicken to the pan and cook for 3-5 minutes on each side over medium-high heat until golden brown and cooked through. Remove chicken cutlets to a plate and set aside.
5. Lower heat and add another tablespoon of butter to the skillet along with minced garlic and cook for 1-2 minutes. Add sauce to the skillet and cook for about 4-5 minutes, or until sauce has reduced by about half. Add the chicken pieces back in and garnish with fresh Italian parsley and lemon slices. Serve with rice or couscous.

Happy cooking,

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