Creamy Panfried Lemon Chicken

This is an amazing meal, served with dirty mashed (garlic and cream cheese) potatoes. The chicken is thin and cooks fast, this meal can come together in 30 minutes, and well worth it.

2 boneless skinless chicken breasts. Filet into three or if that’s not doable, into 2 and pound to the same thinness.
1/3 cup all-purpose flour
3 tablespoons butter
1 clove garlic ,minced
1 shallot ,minced
1/2 cup dry white wine
1 cup chicken broth 0r more depending on thickness of gravy.
2 tablespoons freshly squeezed lemon juice (This seems like a lot but it does give a wonder fresh lemon tang!)
2 teaspoons all-purpose flour
Heavy whipping cream to taste
2 tablespoons parsley
2 tablespoons butter
Salt and pepper to taste

Instructions
Sprinkle both sides of each chicken cutlet with salt and freshly ground black pepper. Spread the flour out on a plate and dredge each piece of chicken in the flour to thoroughly coat all sides. Shake to remove excess flour.
Heat the butter in a skillet over medium heat. Fry the chicken until golden brown, about 4 minutes on each side. Transfer to a plate and keep warm in the oven.
Add the garlic and shallot to the pan and fry for a minute, adding a little extra butter if needed. Add the wine and boil steadily, scraping up the browned bits from the bottom of the pan, until it is reduced by half.
Combine the chicken broth, lemon juice and flour, stirring until dissolved. Add this mixture to the pan and simmer until thickened. Add parsley and butter.
Return the chicken to the pan, coating with the sauce, and heat through for a minute.

This recipe called for capers. I rinsed them and drained, and tasted.. they are awful, I left them out!

Loosely based on daringgourmet.com