1: Pound 2 chicken breasts thin, rub with oil, and season with garlic salt + paprika.
2: Sear in about ½ tablespoon butter + ½ tablespoon oil in a 12 inch stainless steel pan, 5-7 minutes per side, rotating occasionally.
3: Remove chicken from the pan.
4: Place lemon halves cut-side down in the pan anywhere there are brown bits to avoid burning.
5: Add 1 tablespoon butter + ¼ cup capers, and cook for 30 seconds on low heat.
6: Pour in ¾ cup chicken broth, scrape up the browned bits, and squeeze in lemon juice.
7: Simmer for 4-5 minutes until the sauce has thickened.
8: Return the chicken to the pan and spoon the sauce over.
