I made this recipe up trying to copy a dish that Andrew and I used to have in Chapel Hill at a nice restaurant called Valentino's.
3 or 4 chicken breasts
1/4 cup flour
1/4 teaspoon salt
1/4 cup bread crumbs
1 teaspoon lemon pepper seasoning
1/3 cup butter (5-1/3 Tb)
2 Tb capers (or more, to taste)
Combine flour, bread crumbs, salt, and lemon pepper seasoning in a shallow bowl or plate. Crack 1 egg and stir to break slightly.
Dip chicken breasts into egg and coat in flour mixture.
In large skillet, melt butter over medium heat. Add chicken one breast at a time. Allow chicken to cook on first side until lightly browned, then flip to other side and cook until done.
Slice one lemon and layer one or more slices on each chicken breast (once flipped to second side). Turn heaat down and squeeze lemon juice into butter mixture in pan. Add 2 Tb capers. Let simmer for three or four minutes more.
Plate chicken breasts with lemon slices on top and pour some of the sauce from pan over each.