1-First Step: Preparing the Chicken Start by placing your chicken breasts on a clean cutting board. Using a sharp knife, carefully slice each chicken breast lengthwise to create 4 thinner cutlets. Trim away any excess fat from the edges. Once sliced, pat the chicken dry with paper towels this helps achieve that golden crust we’re after.

2-Second Step: Seasoning and Dredging Season both sides of each chicken cutlet generously with salt, freshly ground black pepper, and the garlic powder. Next, spread your flour in a shallow dish. Dredge each chicken piece in the flour, pressing gently to help it adhere, then shake off any excess. You want a light coating, not a thick batter.

3-Third Step: Browning the Chicken Heat your skillet over medium-high heat. Add 2 tablespoons of butter along with the olive oil, swirling to combine. Once the butter has melted, add the chicken cutlets in a single layer. Don’t crowd the pan work in batches if necessary. Cook for 4-5 minutes per side until golden brown. Transfer the browned chicken to a clean plate.

4-Fourth Step: Building the Sauce Remove the skillet from the heat. Immediately add the chicken broth or white wine, lemon juice, lemon zest, the remaining 2 tablespoons of butter, and the capers to the hot pan. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan.

5-Fifth Step: Adding the Cream Pour in the heavy cream and stir everything together. Return the skillet to medium heat and bring the sauce to a gentle simmer. Let it bubble for a minute or two until slightly thickened. If you prefer a lighter version, simply skip this step.

6-Final Step: Finishing and Serving Return the chicken cutlets to the pan, spooning sauce over each piece. Simmer for 5 minutes until heated through and sauce thickens. Serve immediately, garnished with chopped fresh parsley and parmesan cheese. This dish pairs beautifully with roasted vegetables or pasta.