Skillet Lemon Chicken with Capers

-RecipeZaar, slightly modified

4 medium boneless skinless chicken breasts
3/4 cup flour, divided
2 teaspoons salt
2 eggs
2 teaspoons olive oil
2 tablespoons butter, divided
2 tablespoons garlic, minced (2 cloves was plenty)
3/4 cup chicken stock (Plus more)
1 large lemon
2 tablespoons capers, drained and chopped
1 tablespoon fresh parsley, chopped (I didn't have any on hand - it was great without it)

Place each chicken breast between two sheets of wax paper. (I just used a large Ziploc bag)With a mallet, flatten each to about 1/4 inch thick.

In one pie plate, beat eggs slightly. In another pie plate, mix 1/2 cup flour with salt.

Coat chicken with flour mixture, then dip in egg, and then again in flour mixture. Put battered chicken on a plate.

In nonstick skillet, heat olive oil over med high heat until hot. Stir in 1 Tbsp butter until melted.

Add chicken. Cook 5 min to brown, then reduce heat to med. Turn chicken and cook about 4-5min more until juice runs clear when pierced.

Transfer chicken to a warm dish. (Oven at 200 degrees)

Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.

In a cup, mix stock, lemon juice, and 1 1/2 teaspoons of flour until smooth.

Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.

Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.

Pour sauce over chicken, sprinkle with parsley and garnish with lemon slices. I served the chicken with mashed potatoes.

Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency. This didn't make much sauce, so I did add more broth mixed with cornstarch. Brandon thought it was a little too lemony, so I'll probably cut back on the lemon juice next time.