Preparation

• Rinse the capers and pat them dry with paper towels. Heat the oil in a 10-inch nonstick skillet over medium-high heat. When the oil is hot, add the capers and stir-fry until most of them open like flowers and become crisp and slightly brown, 30 to 60 seconds. Remove the skillet from the heat and transfer the capers to a dry paper towel with a soupspoon, tilting each spoonful against the side of the pan to let excess oil drain back into the pan.
• Season the chicken cutlets with salt and pepper. Heat the skillet over medium high and sauté the cutlets in batches until golden brown and just cooked through, 1 to 2 minutes per side. Transfer the cooked chicken to a plate and cover to keep warm.
• With the pan still over medium-high heat, add the garlic and sauté until lightly golden, about 30 seconds. Add the broth and scrape the pan bottom with a wooden spoon to dissolve any browned bits. Boil the broth until it’s reduced by about half. Stir in the lemon juice and honey. Off the heat, add the butter and swirl the pan until the butter melts and thickens the sauce. Stir in the parsley and about half of the capers. Adjust the salt and pepper, if needed. Spoon the sauce over the chicken, scatter the remaining capers over it, and serve.