Oh Snap Macros

0 Using a knife, butterfly the chicken breast on a cutting board and cut the chicken in half, leaving 4 chicken cutlets. Cover with seran wrap and pound chicken with a meat tenderizer to approximately ½ inch thick and even in size. Season both sides with salt and pepper. 
1 Lay the flour on a plate or shallow bowl and dip the pieces of chicken into the flour, evenly coating all sides of the chicken. You will have a little excess flour leftover, which has been accounted for in the nutrition facts. 
2 Cut the lemon in half and juice one half (approx. 3 Tbsp.) and slice the other half into thin lemon slices. 
3 Add 2 Tbsp. olive oil to a large sauté pan and heat over medium heat. Add the flour coated chicken cutlets to the hot oil and cook on each side until cooked through and no longer pink, approximately 3-4 minutes per side. Remove and set aside on a plate. 
4 Lower the heat to medium low and add 1 Tbsp. of butter and the minced garlic. Stir and cook until the garlic is fragrant. Add the lemon juice and lemon slices to the frying pan, stirring until the lemon slices are golden brown. Scrape any browned bits off the bottom of the pan. Cook for 2-5 minutes. 
5 Add the chicken broth, capers and 1 Tbsp. of butter to the pan and stir to melt the butter and create a piccata sauce. Add the cutlets back to the pan and spoon the sauce over to soak into the breaded chicken and reheat throughout. 
6 Serve with fresh chopped parsley, for garnish