We all loved this dish, even the kids! Serve with crusty french bread, basmati rice and a spring salad. Please note: this is an adopted recipe and I have just tried it myself. Findings: I made it with more chicken stock, double the garlic & more sliced lemon and no lemon juice to suit DH's preference for not too much lemon and becuase we had guests and I had 6 chicken breasts. DH approved of it made this way as the lemon flavour came though well, without being overly acidic. Guests wanted the recipe, so it's a keeper. ZWT REGION: Italy.
04Turn and cook until second side is lightly browned and chicken is cooked through, 3 to 4 minutes. Transfer chicken to heated platter or casserole dish and return to oven.
05Repeat with remaining oil and chicken.
06In same skillet, saute garlic about 10 seconds; add broth and lemon slices. Increase heat to high. Scrape skillet bottom with wooden spoon to loosen any browned bits. Simmer about 10 minutes to reduce liquid.
07Add lemon juice and capers and simmer about 5 more minutes.
08Remove pan from heat and stir in butter until it melts and sauce thickens. Blend in parsley.