Lemon Chicken Piccata Recipe

0 Season the all-purpose flour with salt and pepper in a shallow dish and mix well.
1 Dip the chicken breasts in the flour mixture, dredge any excess flour, and set aside.
2 In a skillet, add the olive oil and heat over medium-high. Add the chicken and sauté for 5 minutes on one side. Turn them over and sauté the other side for 5 minutes or until nicely browned and no juices run.
3 Remove the chicken breasts when done. Place them on a plate, cover them with aluminum foil, and keep them warm.
4 Add wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid nearly evaporates, about 2 minutes.
5 Add lemon juice, half of the parsley, and capers, and cook for another 3 to 5 minutes. 
6 Add the heavy cream and incorporate it well.
7 Add the unsalted butter over low heat, swirl until melted. 
8 Put the chicken back into the sauce, add some lemon slices, and sprinkle the remainder of the parsley.