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Season chicken cutlets with salt and pepper and heat in oil on a large skillet or saute pan over high heat until well browned on both sides and cooked through, ~10mins. Transfer to a plate and tent with aluminum foil. Reduce heat and add butter to pan until melted, then add shallot. Stir until softened, ~2mins. Stir in flour until homogenized. Add wine and capers, increasing heat to high and being sure to scrape up any browned bits from the bottom of the pan. Simmer until liquid is reduced ~5mins. Remove from heat and stir in lemon juice. Serve on the side to be poured over chicken at the table. Meanwhile cut up potatoes into large wedges and place in cold water for ~10 minutes or while you're cutting up the broccoli. Then throw the potatoes in the microwave for ~2 minutes. Dry potatoes and toss with broccoli in oil and salt and pepper and roast at 400 degrees for 20 minutes.