Lemon-Caper Chicken

4-6 chicken cutlets (I buy the frozen boneless, skinless chicken from Costco.  They are big so I cut them in half and then pound each half into a thin cutlet.  I will use 2-3 chicken breasts and cut them in half.)
2 tablespoons Olive oil
1 clove of garlic, grated or minced
3/4 cup of chicken broth
2 Tablespoons of fresh lemon juice
1-2 Tablespoons of capers, drained
2 Tablespoons of butter
salt and pepper
lemon slices
chopped fresh parsley

Cut the chicken breasts in half and pound each half to an even thickness (or pound each whole breast to an even thickness).  I put the chicken inbetween layers of plastic and use my meat mallet.  Season them with salt and pepper and dust with flour.  Saute chicken in heated olive oil until golden brown on both sides.  Remove from the pan and set aside.  Deglaze the pan with about 1/4 cup of the chicken broth.  Add the garlic and cook for a minute.  Add the remaining broth, the lemon juice and the capers.  Bring to a boil and reduce for a couple of minutes.  Wisk in the butter, add lemon slices and return the chicken to the pan.  Simmer for 1 or 2 minutes and it's done.  If you want, sprinkle with fresh chopped parsely.