Marcia and I would like to eat more chicken breasts for health reasons. But they need added flavor.
If you like fresh lemon and capers, I recommend 'Chicken Piccata.'
There are many recipes online, but for any recipe, I've found it best to cut each breast into 3 parts. First, cut each breast in half vertically leaving you with a thin half and a thick half. Then cut that thick portion in half horizontally. Now, those 3 pieces are approximately the same thickness, but you can pound them a little bit to get them equal in thickness. Do this with 2 breasts to yield 6 cutlets.
Season the cutlets however you prefer and dredge each cutlet lightly in flour, shake off any excess flour, and saute lightly in a little oil in a skillet just long enough to toast the flour. Do not try to cook the chicken cutlets through at this point or you risk drying them out. Remove the lightly browned chicken cutlets and set aside. Do not clean the skillet, which should have some flavorful fond.
In the now empty skillet, add some diced shallots, sliced garlic, oil and saute lightly. Then deglaze the skillet with a combination of 1/2 cup each of chicken broth and white wine (I use Dry Vermouth for this step). Add 1/3 cup of fresh lemon juice, lemon zest, and half of a lemon cut into slices, peel and all. Return browned chicken cutlets to sauce and simmer gently until chicken reaches desired internal temp. The flour on the chicken cutlets will help thicken the sauce as they simmer. Remove chicken to a platter, and stir in some rinsed capers and a glug of butter to the pan sauce. Add chopped herbs of your choice for flavor and brightness and stir. Spoon lovely pan sauce over cutlets which are waiting on the platter and serve with a smile.