Make the dredge by mixing the flour with a tbsp of poultry magic

Add the shallot to the fond and sauté until fragrant. Add the garlic and do the same. Add the chicken stock and reduce almost by half.

Reduce heat and add capers, lemon juice and zest and a couple tbsp of parsley, simmer low for a minutes and check for seasoning. Add the chicken back until heated through. Remove from heat and add the last 4 tbsp of butter and stir until the butter has melted and the sauce has emulsified

Add the chicken back to the pan flipping it a few times while heating through. I serve it over mashed red potatoes and roasted asparagus, pour the sauce over the chicken and garnish with parsley