Prep the Chicken: Slice chicken breasts into thin cutlets. Mix flour with Italian seasoning, salt, and pepper. Dredge chicken in flour mixture.

Pan-Fry the Chicken: Heat olive oil and butter in a skillet. Cook chicken for 3 minutes on each side until golden brown.

Cook the Gnocchi: Boil salted water and add gnocchi. Cook until they float, then drain.

Make the Lemon Butter Sauce: In the same skillet, melt remaining butter, add garlic, then chicken broth, wine, capers, and lemon juice. Simmer for 1 minute.

Combine Chicken and Sauce: Return cooked chicken to sauce, warm for 2 minutes.

Toss with Gnocchi: Add gnocchi to skillet, stir to coat in sauce, and cook for 1 additional minute.

Serve and Garnish: Plate the dish and garnish with parsley and Parmigiano Reggiano if desired. Serve immediately.