4 boneless, skinless chicken breasts
1/4 c. flour
Pepper or lemon pepper to taste
3 tbsp. butter
3/4 c. chicken broth
1 1/2 tbsp. fresh lemon juice
8 paper thin slices lemon
2 tbsp. capers (optional)

Place chicken between 2 pieces of wax paper and pound to about 1/4 inch thick. Mix flour and pepper and coat chicken in flour mixture; shake off excess.

Melt butter in a large skillet. Saute chicken for 2-3 minutes on each side or until golden. Remove chicken and set aside. Add 1/2 cup broth and all of the lemon juice to skillet and boil 1-2 minutes. Return chicken to the skillet and place slices of lemons on each piece. Cover and simmer 7 minutes. Remove chicken with slotted spoon to plates or a heated serving platter. Add remaining 1/4 cup broth to pan along with 2 tablespoons capers. Reduce liquid to thin syrup glaze. Remove from heat. Blend in butter and pour over chicken.