Chicken Piccata

1. Halve 1 lemon lengthwise. Trim ends from 1 half and slice crosswise 1⁄8 to 1⁄4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1⁄4 cup juice; set aside.
2. Adjust oven rack to middle position and heat oven to 200 degrees. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to even 1⁄4-inch thickness with meat pounder. Place flour in shallow dish or pie plate.
3. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge in flour mixture, shaking off excess, and transfer to large plate.
4. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Place 4 chicken cutlets in skillet and cook until golden brown on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and cook until no longer pink and lightly browned on second side, about 2 minutes longer; transfer to large ovensafe platter. Repeat with remaining 1⁄4 cup oil and remaining cutlets, working in 2 batches; transfer to platter. Tent loosely with aluminum foil and transfer to oven to keep warm while making sauce.
5. Add shallot to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in broth and lemon slices, scraping up any browned bits. Bring to simmer and cook until reduced to 1⁄3 cup, about 4 minutes. Stir in lemon juice and capers, bring to simmer, and cook until reduced to 1⁄3 cup, about 1 minute. Off heat, whisk in butter, 1 piece at a time. Stir in parsley. Pour sauce over chicken and serve immediately.

PEPPERY CHICKEN PICCATA
Add 1⁄2 teaspoon coarsely ground pepper to sauce along with lemon juice and capers.

CHICKEN PICCATA WITH PROSCIUTTO
Add 2 ounces thinly sliced prosciutto, cut into pieces 1 inch long and 1⁄4 wide, to skillet along with shallot and cook until prosciutto is lightly crisped, about 45 seconds.

CHICKEN PICCATA WITH BLACK OLIVES
Add 1⁄4 cup pitted and chopped black olives to sauce along with lemon juice and capers.