Sauté chicken cutlets in butter and olive oil with garlic salt and pepper. Mix up 1 cup chicken bone broth (or regular), the juice of a lemon, a few tablespoons of fresh parsley and capers. When all the chicken is browned, remove from the pan. Add the mix to the pan and bring to a boil. Add in a few tablespoons of butter until it reaches desired thickness. Served with green beans and herb couscous topped with roasted tomatoes.