lemon caper sole

I've been making this dish for at least 6 years now and every time I make it it's as delicious as the last.

lemon caper sole (adapted from Costco)
1 cup flour
2 teaspoons kosher salt
1 teaspoon ground pepper
2 tablespoons olive oil, divided
8 (2-4 ounce) sole fillets or tilapia
1/2 cup diced white onion
1 teaspoon chopped garlic
1/2 cup chicken broth
juice of 2 lemons
3 tablespoons capers
2 tablespoons chopped fresh parsley
2-4 tablespoons butter (I always omit)


Season flour with salt and peper.
Heat 1 tablespoon oil in a large saute pan over medium heat.  Dredge fillets in flour, shake of excess and place in the pan.  Cook for 2 minutes on each side then transfer to a plate and cover with foil to keep warm.
Return pan to high heat and add 1 tablespoon oil.  Add onion and garlic; saute until soft.  Stir in chicken broth, lemon juice and capers; cook to reduce by a third.  Turn off heat, add parsley and gradually whisk in butter.  Serve fillets with sauce.  Makes 4 servings.