Chicken with Lemon-Caper Sauce

This simple version of chicken scaloppini is just the recipe for when you prefer Italian cuisine for a weeknight. Lemon caper sauce goes well with a side dish made from a mixture of white and wild rice.
Place the chicken between 2 sheets of plastic wrap; chop to an even thickness using a meat grinder or a small heavy skillet. Sprinkle the chicken evenly with salt and pepper. Pour the flour into a shallow dish; roll the chicken in the flour.Melt the butter in a large nonstick skillet over medium-high heat. Add the chicken to the skillet; cook for 3 minutes. Turn the chicken upside down. Add the stock, juice, and capers; reduce the heat to medium and simmer for 3 minutes, drizzling the sauce over the chicken occasionally. Sprinkle with parsley; cook for 1 minute. Remove chicken from pan; keep warm.Bring the sauce to a boil; cook for 2 minutes or until thickened. Serve with chicken.