Charred Lemon Chicken Piccata

Lightly sauteing the lemon slices enhances their flavor and gives a great look to this delicious chicken dinner. Don't forget to add some of the sweet, tangy liquid released by the lemons to the bowl; this adds incredible richness to the sauce.
Combine the lemon slices, sugar, and garlic in a medium bowl.Sprinkle the chicken with 3/8 teaspoons of salt and pepper. Preheat a large skillet over medium-high heat. Add 2 teaspoons butter; whisk to coat. Transfer the chicken to the skillet; cook for 4 minutes on each side or until tender. Place the chicken on a plate. Add the remaining 1 teaspoon of oil to the pan; stir to coat. Add the lemon mixture to the pan; cook for 1 minute or until the lemon slices are lightly browned, turning occasionally. Return the lemon mixture to the bowl.Wipe the mold clean with paper towels. Preheat a large skillet over medium-high heat. Add 1 1/2 teaspoons of butter to the skillet; beat until the butter melts. Add the shallots, 1/2 teaspoon grated garlic, oregano and thyme sprigs; cook for 1 minute. Add the wine to the pan, scrape off the pan so that the pieces are not browned. Bring to a boil; cook for 3 minutes or until the liquid has almost evaporated. Add the remaining 1/8 teaspoon salt, broth, and flour to the pan, stirring with a whisk. Bring to a boil; reduce the heat and simmer for 3 minutes or until the liquid is reduced to about 2/3 cup. Remove the pan from the heat; discard the oregano and thyme sprigs. Add the remaining 1 1/2 tablespoons butter and capers, stirring until the butter melts. Return the chicken and all the juices to the pan; flip to coat in the sauce. Sprinkle the lemon mixture over the chicken. Sprinkle with parsley.