This easy to make dish was always one of my kid's favorites. It comes together quickly and doesn't rely on heavy breading or frying like a typical chicken cutlet recipe.
Slice or pound 1 package chicken breasts so they are no more than ½ inch thick. Season with salt and pepper.
Dredge in flour (you can use gluten free) mixed with paprika. Heat olive oil in skillet (you are not frying them like cutlets, so only as much oil as you think you need to keep them from sticking).
Cook on each side until no longer pink in middle; remove from pan and keep warm. Deglaze pan with chicken broth, scraping up any browned bits.
Squeeze half a lemon into remaining broth, cook for a couple of minutes until reduced to the consistency you like. If using, swirl in a tablespoon of butter.
Add in 2 tablespoons of capers and heat through. Return chicken to pan and keep in just long enough to get heat through. Serve, spooning sauce and capers over chicken.
Dairy free, gluten free.