Serves 4

2 large lemons
2 large garlic cloves
2 tablespoons minced parsley
4 chicken cutlets (1 to 1 1/4 pounds, or
    4 to 5 ounces each)
Salt and freshly ground black pepper
1/4 cup flour
4 tablespoons olive oil
1/2 cup dry sherry
1/4 cup fresh lemon juice
2 tablespoons capers
2 tablespoons butter

Preheat the oven to 350 degrees F.

Slice 1 of the lemons into 8 thin slices.

From the remaining lemon, squeeze 1/4 cup juice.

Mince the 2 garlic cloves. Mince enough fresh parsley to measure 2 tablespoons, reserve the parsley, covered with a damp paper towel.

Season the chicken cutlets on both sides with salt and pepper. Dredge the cutlets in the 1/4 cup flour.

In a 12-inch nonstick saut