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Directions:
Between 2 sheets plastic wrap, with meat mallet or rolling pin, pound chicken breasts to flatten slightly. On waxed paper, mix 2 tablespoons flour with salt. In pie plate, with fork, beat egg. Coat chicken with flour mixture, then dip in egg.
In nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Stir in 1 tablespoon margarine or butter until melted. Add chicken; cook 5 minutes. Reduce heat to medium; turn chicken and cook about 8 to 10 minutes longer until juices run clear when chicken is pierced with tip of knife. Transfer chicken to warm platter.
Add garlic and lemon slices to drippings in skillet; cook until golden. In cup, mix chicken broth, wine, lemon juice, and 1 1/2 teaspoons flour until smooth; stir into mixture in skillet.
Heat sauce to boiling; boil 1 minute. Stir in capers and remaining 1 tablespoon margarine or butter until margarine or butter melts. Discard garlic. Arrange lemon slices over and between chicken breasts. Pour sauce over chicken. Sprinkle with chopped parsley. Garnish platter with lemon leaves.
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