2 tbsp. Flat Leaf Parsley, chopped
2 tbsp. Capers, drained and rinsed
3 tbsp. Butter
1 cup Low-Sodium Chicken Stock
1/2 cup Dry White Wine (sub chicken stock)
1/2 tsp. Dried Oregano
2 Shallots, Diced
2 tbsp. Olive Oil, divided
1/2 cup+ 1 Tbsp Flour, divided
1/2 tsp Black Pepper
1 tsp Salt
1 lb Boneless, Skinless Chicken Breasts, halved and pounded thin
2 tsp Sugar
4 cloves Garlic, cut into very thick slices or halved length-wise
2 Lemons, sliced thinly