Source: Cook's Illustrated, Light Recipes
1/2 cup unbleached all-purpose flour
4 boneless skinless chicken breasts, trimmed and tenderloins removed and sliced into cutlets
Table salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium shallot, minced
1 & 1/2 cups low-sodium chicken broth
1/2 lemon, ends trimmed, sliced thin
2 tablespoons whole milk
1 teaspoon cornstarch
2 tablespoons juice from 1 lemon
2 tablespoons capers, rinsed and patted dry
1 tablespoon minced fresh parsley leaves
Ground black pepper
For the cutlets: spread flour in shallow dish. Pat cutlets dry with paper towels, then season with salt and pepper. Lightly dredge cutlets in flour and shake off excess; set aside.
Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Lay half of cutlets in skillet and cook until light golden, about 3 minutes. Flip cutlets over and continue to cook until meat is no longer pink in center and feels firm when pressed with finger, about 2 minutes. Transfer cutlets to plate and cover with foil; set aside. Repeat with remaining oil and cutlets.
For the sauce: Add shallot and 1/4 teaspoon salt to oil left in skillet, return to medium-low heat, and cook until softened about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and lemon slices, scraping up browned bits. Bring to simmer and cook until mixture measures 1 cup, about 5 minutes.
Pour any accumulated chicken juices into simmering sauce. Whisk milk and cornstarch together in small bowl, then whisk into simmering sauce. Continue to simmer until sauce has thickened, about 1 minute. Off heat, stir in lemon juice, capers and parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.