Pound out chicken and cook on medium heat in a greased skillet about 10 minutes per side. Set aside.

In the same skillet saute minced onion, garlic, and capers until translucent.

Add flour and whisk together.

Add lemon juice and chicken stock. Whisk until combined.

Add seasonings to taste.

Add chicken back to the skillet and cook in sauce for 5 minutes on medium low heat.

Serve topped with parm cheese.