Mix the flour and Mrs. Dash in a shallow bowl. Lightly dredge (you don't want the flour to be caked on) the chicken and place it on a plate. Season with salt and pepper.

Heat the olive oil and butter in a large skillet (I prefer non-stick) over medium to medium-high heat. Brown the chicken on either side. Once the chicken is nearly cooked through, place it in a covered pan in a warm oven.

Add the lemon juice, capers, and chicken broth to the skillet. Scrape the brown bits from the chicken into the sauce. Bring to the beginnings of a boil. Add the chicken back into the sauce and place the sliced lemon over top.

Serve either with pasta, parmesean mashed potatoes, or (for a Southern twist) stone-ground grits. Roasted asparagus or sauteed green beans complement nicely for a veggie.