3 Meyer Lemons
8 Chicken cutlets (thinly sliced breast)
4 Tablespoons flour
Salt and black pepper
2 Tablespoons olive oil
1/3 cup dry white wine
2 garlic cloves, minced
1 shallot minced (2 tablespoons)
1/2 cup chicken stock or broth
2 tablespoons capers, drained
3 tablespoons unsalted butter
Caper berries for garnish
Zest 1 Meyer lemon, set aside, then slice in half and juice, set juice aside. Thinly slice the remaining 2 Meyer lemons, set aside.
Place flour on a large plate. Season chicken cutlets with salt and black pepper, dust chicken with flour. Shake off excess flour.
Add olive oil to skillet, heat over med-high, sauté cutlets 2-3 minutes on each side, working in batches. Transfer cutlets to a plate.
Deglaze skillet with wine, about 1 minute, add shallots and garlic. Cook until brown and liquid is nearly gone. Add stock, lemon juice, half of the zest and capers.
Return chicken to the skillet and cook on each side 2-3 minutes. Transfer cutlets to plater.
Add lemon slices to the skillet and cook 2-3 minutes, add butter, cook 2 minutes or until sauce has thicken to coat the back of a spoon. Transfer chicken cutlets to the skillet heat through.