Begin by slicing the chicken breasts in half lengthwise to create thin cutlets. Season both sides of the cutlets generously with salt, pepper, and garlic powder. Next, dredge each piece in flour, ensuring an even coating.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken cutlets in the pan without overcrowding. Cook for about 4-5 minutes on each side until golden brown and cooked through.

In the same skillet, add 1 cup of chicken broth or dry white wine, along with the juice and zest of 1 large lemon. Stir to combine, scraping up browned bits for extra flavor. Let simmer for 2-3 minutes.

Stir in 2 tablespoons of capers and the remaining 2 tablespoons of butter. Simmer for about 2 minutes until sauce starts to thicken.

If you’d like a creamier sauce, gradually stir in 1/4 cup of heavy whipping cream and bring back to a gentle simmer, cooking for another 2-3 minutes.

Return the chicken cutlets to the skillet, nestling them in the sauce. Simmer together for 5 more minutes, adjusting the sauce’s consistency with more broth if needed.

Transfer everything to a serving dish. Garnish with freshly chopped parsley or grated Parmesan cheese if desired.