1. Season the chicken thighs with salt and pepper. In a skillet, add the butter and heat over medium-high.
2. Sauté the chicken thighs for 5 to 6 minutes on one side. Turn them over and sauté the other side 5 to 6 minutes or until nicely browned and no juices are running, for 5 to 6 minutes.
3. Add the wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
4. Add lemon juice, parsley and capers and continue cooking for another 3 to 5 minutes. Finish sauce with butter and lemons slices. Once butter melts and sauce is starting to get a bit thick, it is ready to serve.
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