Lemon Chicken Piccata

2 boneless chicken breasts
SIDS SALT & PEPPER to taste
½ cup flour
2 tbsp rice bran oil, as needed
1 clove garlic, minced
1 cup chicken stock
½ lemon, thin sliced
¼ cup fresh lemon juice
2 tbsp capers, drained & rinsed
3 tbsp butter
2 tbsp chopped parsley
½ tsp SIDS CRAZY SALT

Preheat oven to 95°C. Place a serving platter into the oven to warm.
Cut chicken into 12 mm medallions then season with SIDS SALT & PEPPER and dredge them in flour. Shake off excess flour. Heat the oil in a frypan then pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd pan, adding oil as needed. Place the chicken pieces onto the warmed platter in the oven.
Cook and stir the minced garlic in the pan until fragrant, about 20 seconds. Pour in the chicken stock. Scrape and dissolve any brown bits from the bottom of the pan. Let cook, stirring occasionally, until the sauce reduces to about ⅔ cup, 5-8 minutes. Add the lemon juice, SIDS CRAZY SALT and capers then simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the pan and swirl it into the sauce by tilting the pan until the butter is melted and incorporated. Add the parsley, remove from heat and set aside.
Arrange the chicken medallions on serving plates and spoon sauce over each portion, add lemon slices then serve.