Use 1 1/2 lbs of chicken cutlets or, 4 boneless skinless chicken breasts: remove tenderloin and slice in half horizontally to create thin cutlets.
Adjut the oven rack to lower middle postiions and set a large heatproof plate in rack and heat oven to 200 .( I use my warming draw).
Cut two large lemons from pole to pole. Trim the ends from 1/2 and cut crosswise into slice 1/8 inch thick.
Sprinkle bothh sides of cutlets generously with salt and pepper. Dredge in flour and shake off excess.
Heat a heavy 12 inch skillet over medium heat until hot. Add 2 tbsp olive oil and swirl. Saute cutlets on one side without moving about 3 minutes until lightly browned.
Turn over and brown other side. transfer to heated plate in oven or warming draw.
Add additional oil (2T) to pan and cook remaining cutlets. Transfer to heated platter.
Add 2 tbsp of minced shallots to skillet. cook 30 sec. Add 1 cup chicken broth,,cook until reduced about 1/3 cup. Add juice of remaining 1 1/2 lemons, the sliced lemons, 2 tbsp capers, and simmer 4 minutes. Remove pan from heat. Swirl in 3 tbsp unsalted butter until melted then add 2 tbsp minced parsley. Spoon sauce over chicken and serve immediately. Sorry to say that it is unlikely that you will have leftovers.