This is best when made in the same pan you make chicken cutlets in.

Add the wine and cook down to about a third, about 5 minutes.

Add the stock and cook for 5 minutes, or until reduced by half.

Add half of the lemon juice, parsley and capers.

Whisk in the cubes of butter without allowing the sauce to boil. Adjust the seasoning, adding more lemon juice if necessary. Add lemon slices that have been cut into quarters.

Let mixture completely cool and put in a silicone ice cube tray. Make sure and put a lemon slice in each cube. Freeze.

Pop out of tray when frozen and put into zipper top bags.