Slice 2 chicken breast fillets butterfly fashion (slicing horizontally) to make paillards. Pound the paillards with a meat mallet, working from the center out till the meat is 1/8 to 1/4 inch thick. Cut into 4 total pieces.

Warm 5 plates in the oven at 135°F (one plate for serving, 4 for plating).

Season both sides of the paillards with salt and pepper to taste. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 palliards, sauté on 1 side till golden brown, about 2 minutes. Reduce heat to medium, flip, and sauté paillards till cooked through, about 2 minutes more. Transfer to a warmed plate. Raise heat to medium-high again and repeat with the remaining paillards. Do not clean out the pan.

Add minced shallots and garlic to skillet and sauté over medium heat, adding oil or butter as needed, stirring often, until golden, about 1 minute. Do not clean out the pan, at this point it will be quite a sticky mess and glazed over. Raise heat to medium-high again and add capers, segments and juice of 2 lemons, dry white wine, chicken stock, and any plate juices, and proceed to deglaze the pan, scraping brown bits from the bottom with a wooden spoon or a spatula. Simmer until sauce reduces by half, about 3 minutes (more if you desire a more concentrated flavor). Gradually stir in 2 or 3 tablespoons cold, unsalted butter (cut into small pieces) until just melted. Season to taste.

Plate with the lemon segments as a garnish on the 4 pre-warmed plates. Serve hot.

Explore the listed optional sauce additions to produce other variations to suit your own taste and available ingredients. The dish as given above pairs especially well with sautéed asparagus and mushrooms or over spinach greens.

Adapted from Martha Stewart Living, "Dinner in no Time Flat".