boneless chicken cutlets (1 lb).
tsp kosher salt
tablespoons canola oil
cup chicken broth
Season chicken with salt and pepper. Add flour to bag; add 2 cutlets and coat evenly; shake off any excess flour. Repeat. Preheat large saute pan on medium-high 2-3 minutes. Place oil and 1 Tbsp butter in pan to melt, then add chicken; cook 2-3 minutes on each side or until well browned. Reduce heat to medium-low; add broth, lemon juice, and capers. Simmer 3-4 minutes or until sauce thickens and chicken is 165 degrees F. Remove chicken; whisk in remaining 2 Tbsp butter. Serve sauce over chicken.