Chicken Piccata
Serves 4
If you like, use thinly sliced cutlets available at many supermarkets. These cutlets don't have any tenderloins and can be used as is. 

2 large lemons
4 boneless, skinless chicken breasts 
(about 1 1/2 pounds), preferably kosher or 
Bell and Evans, rinsed, dried thoroughly, trimmed of excess fat, and prepared according to illustrations, "Slicing the Cutlets,"
Salt and ground black pepper
1/2 cup all-purpose flour
4 tablespoons vegetable oil
1 small shallot, minced (about 2 tablespoons) or 
1 small garlic clove, minced (about 1 teaspoon) 
1 cup chicken stock or canned low-sodium 
chicken broth
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
1. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees. 
2. Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice; reserve.
3. Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.
4. Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat. 
5. Add shallot or garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately. 

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Chicken Piccata with Black Olives
Follow recipe for Chicken Piccata, adding 1/4 cup pitted and chopped black olives along with lemon juice and capers.

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Chicken Piccata with Prosciutto
Follow recipe for Chicken Piccata, adding 2 ounces thinly sliced prosciutto, cut into pieces 1 inch long and 1/4-inch wide, along with shallot or garlic and sauté just until prosciutto is lightly crisped, about 45 seconds.

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Peppery Chicken Piccata
Follow recipe for Chicken Piccata, adding 1/2 teaspoon coarsely ground black peppercorns along with lemon juice and capers.