Cut the chicken breasts into 2-3 even-sized portions. If using chicken tenders, remove the sinew, and use as they are.

Place the meat between 2 sheets of cling film, pound it with a mallet until it is about 1.2 times of its original size and flat evenly.

Preparing the sauce. Squeeze the lemon, slice off a piece of lemon peel, and set it aside.

Combine the lemon juice, consommé soup, white wine, and plain flour in a bowl.

Remove the chicken from the cling film, season with salt and pepper, and lightly coat with the plain flour.

Pour the olive oil in a frying pan, and sauté both sides of the chicken over medium heat.

When the chicken is cooked through, remove from the frying pan.

Heat the same frying pan over low heat, add the butter, and sauté the finely chopped garlic.

Turn up the heat to medium heat, pour in the sauce ingredients from Step 3 all at once, and stir with a spatula until it thickens.

When the sauce is thickened, add the capers (roughly chop them if you like), and mix.

Place the sautéed chicken pack in the frying pan, and coat with the sauce.

Serve the chicken on a plate, spoon over the sauce, garnish with parsley (or lemon peel, or sliced lemon to taste), and it's ready.