Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Season the chicken breast medallions with salt and pepper and dredge in flour.Shake off excess flour.Heat learge saute fry pan and add oil over medium heat.Place chicken in fry pan and cook chicken until golden brown on both sides. This will take a couple of minutes on each side.Remove chicken from pan and place on plate or keep warm in oven (optional depending on how quickly the following steps are completed).Rreduce heat in pan to low and let heat up for a few seconds.Pour in chicken stock. Scrape and dissolve any bits from the bottom of pan.Stir in lemon juice and reduce liquid by half.Add capers and butter to the sauce and continue cooking until sauce continues to thicken.Add chicken and parsley to pan and heat through. Serve.