Begin by slicing the chicken breasts in half lengthwise, effectively butterflying them, and then cut each half into two to form four thin cutlets. Remove any excess fat. Season the chicken liberally with salt and pepper and a dash of garlic powder. Dredge each piece in flour to coat it lightly.

Heat two tablespoons of butter along with the olive oil in a skillet over medium-high heat.

3.Place the chicken in the hot skillet and sear each cutlet for approximately 4-5 minutes on each side, or until each piece is golden brown and crispy. Once cooked, transfer the chicken to a separate plate.

Remove the skillet from the heat and pour in the chicken broth or white wine. Add the lemon juice, lemon zest, capers, and the remaining butter to the skillet. Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

Stir the cream into the sauce and return the skillet to the stove. Let the sauce come to a gentle simmer before reintroducing the chicken to the pan. For a lighter version, omit the cream and increase the chicken broth to 3/4 cup.

Allow the chicken to simmer in the sauce for about 5 more minutes, or until it is thoroughly cooked and the sauce has thickened to your preference. Adjust the heat as necessary to prevent the sauce from boiling too vigorously. If the sauce becomes too thick, thin it out with a little more broth.

Serve the chicken garnished with a sprinkle of fresh parsley and/or a dusting of Parmesan cheese, if using.