Preparation Steps

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Season the chicken cutlets with salt and pepper, and add them to the skillet. Cook until golden on both sides.
• Remove chicken from the skillet and set aside.
• Add remaining olive oil to the skillet followed by the rice. Stir to coat the rice with oil.
• Pour in chicken broth and lemon juice. Bring to a boil.
• Return the chicken to the skillet, lower heat, cover, and simmer until the rice is tender.
• Sprinkle with capers before serving.