Chicken Piccata:

Preheat oven to 300°F. Line a baking sheet with parchment paper.

Slice 1 lemon into thin slices. Zest and juice remaining lemon.

Place flour into a shallow dish or pie pan. Generously season both sides of chicken breasts with salt and pepper, then dredge chicken in flour, and shake to remove excess.

Heat evoo in a large sauté pan over medium. Place 2 to 3 chicken breasts in pan and brown at 2 minutes per side. Transfer browned chicken to prepared pan. Repeat with remaining chicken. Place chicken in 300°F oven and roast for 5 to 7 minutes, or until cooked through.

Meanwhile, add 3 tablespoons evoo to the sauté pan used to brown the chicken, and place over medium heat. Add shallot and garlic and cook for 3 minutes, scraping up any brown bits and remaining flour. 

Add lemon juice, zest, sliced lemon pieces, chicken broth, and capers to the pan. Simmer 2 to 3 minutes, until sauce thickens. Season with salt and pepper.

Transfer cooked chicken to a platter and pour sauce over chicken. Garnish with chopped parsley and fried capers. Serve immediately.

Fried Capers:

Line a plate with several layers of paper towels. 

Pour evoo in a small sauté pan and place over medium heat until the oil reaches 350°F with a deep fry thermometer. 

Fry capers in batches for 2 to 3 minutes, until they split and are crispy. Transfer crispy capers to prepared plate. Store at room temperature, covered, for up to 3 days.

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