Pound chicken cutlets and season with salt and pepper. Roll in flour and shake off excess.
Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.
Pull pan off the heat and add in minced garlic. Stir. Don’t burn the garlic!
When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.
Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.
Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired. Pull off heat. Lightly stir in yogurt (can also skip this step and eat without adding yogurt).
Serve chicken alone or with angel hair pasta (I used the whole wheat kind) with some lemon slices on the side and parsley sprinkled over the top. Enjoy!
