Slice each chicken breast into two thinner cutlets. Season with salt, pepper, and garlic powder, then lightly dredge in flour, shaking off any excess.

Heat 2 tablespoons butter with olive oil in a skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.

In the same skillet, add chicken broth (or wine), lemon juice, zest, remaining butter, and capers. Scrape up the browned bits from the pan for extra flavor.

Stir in the heavy cream and let the sauce simmer gently until slightly thickened and smooth.

Return the chicken to the skillet and spoon the sauce over it. Cook for about 5 minutes until heated through and well coated.

Garnish with parsley or parmesan if desired and serve warm.