"Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look. Be sure to include any of the sweet, tangy liquid the lemons give off in the bowl; it adds incredible depth to the sauce...."
INGREDIENTS
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2 small lemons, cut into thin rounds
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1 1/2 teaspoons sugar
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4 garlic cloves, halved
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4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
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1/2 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground black pepper
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1 tablespoon olive oil, divided
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2 tablespoons unsalted butter, divided
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1 teaspoon grated shallot
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1/2 teaspoon grated garlic
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1 oregano sprig
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1 thyme sprig
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1/2 cup dry white wine
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1 cup unsalted chicken stock (such as Swanson)
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1 teaspoon all-purpose flour
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1 tablespoon capers, rinsed and drained
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2 tablespoons chopped fresh flat-leaf parsley