Serves 4-6 people

Ingredients
2 lemons, for slicing and juicing
4 boneless chicken breasts, tenderloin removed
½ cup rice flour or all purpose flour, seasoned with salt and pepper
¼ cup olive oil
2 shallots, minced
2 cups chicken stock
2 Tablespoons capers, rinsed
2 cups white wine
6 tablespoons unsalted butter
2 tablespoons minced parsley

Half one lemon, pole to pole, and cut into slices. Juice the other to make 1/3 cup juice. Slice the chicken at an angle to make thin pieces. Dredge them in the seasoned rice flour. Heat 2 tablespoons of the olive oil on medium then sauté the coated chicken slices on both sides. Remove to a plate. Add the remaining 2 tablespoons olive oil and sauté the shallots. Add the stock and lemon slices and scrape the bottom of the pan. Reduce the liquid by half then add the lemon juice, capers, and wine and reduce by half again. Swirl in the butter then stir in the parsley. Return the chicken to the pan to coast with the sauce. Serve hot.