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Heat a lightly greased grill pan over medium-high heat. Season chicken cutlets with lemon pepper. Grill for 3 minutes per side or until internal temperature registers 160°F on an instant-read thermometer. Remove and keep warm. Grill polenta slices 1 to 2 minutes per side until grill marks form. Set aside.
In a medium saucepan, heat oil over medium-high heat. Add shallot and cook for 3 minutes, stirring occasionally. Add wine and simmer for 1 minute. Stir together flour and broth and add to saucepan; simmer until thickened, about 2 minutes. Stir in lemon juice, capers, parsley, salt and pepper. Whisk in butter.
Serve chicken with the sauce and the grilled polenta.