Lemon Chicken Piccata

6 chicken cutlets (I get the thin-sliced breasts)
2 Tbsp. vegetable oil
3/4 c chicken broth
1 tsp. minced garlic
2 Tbsp. fresh lemon juice
1 Tbsp. capers, drained
2 Tbsp. butter
Fresh lemon slices

Season chicken with salt and pepper. Dredge in flour. Saute for 2/3 minutes on each side until cooked through. Remove chicken from pan. Drain grease and deglaze pan with 1/4 cup broth. Add garlic and cook until most of the liquid is gone. Add remaining broth, lemon juice, and capers. Return chicken to pan and cook on each side for one minute. Remove chicken and add butter and fresh lemon. Once butter melts, pour sauce over chicken. 4 servings.