Step 1

Prepare the chicken as directed in the Notes below if you did not purchase thin-sliced chicken breasts or 'chicken cutlets' as they're sometimes labeled.

Step 2

Place the 4 pieces of chicken in a large bowl, and evenly season with salt, pepper, and garlic powder.

Step 3

Evenly sprinkle the flour over the chicken, and toss and flip the chicken pieces around so they're all evenly coated on both sides. It's okay if you don't use every last bit of flour. Shake off any excess.

Step 4

To a large skillet, add 2 tablespoons of butter, 2 tablespoons of olive oil, turn the heat to medium-high, and allow them to begin to bubble a bit, and then add the chicken.

Step 5

Sear the chicken on the first side for about 3-4 minutes, flip, and sear on the second side for about 3 minutes, or until done. Tips - Once you add the chicken to the skillet and it begins to sear, just leave it alone. Don't move it around, peek, and check on it unnecessarily. After 3-4 minutes, then flip it. It should be nicely golden. The second side tends to cook a bit quicker than the first side, so be mindful of that.

Step 6

When chicken has been seared and is fully cooked through, remove it from the skillet and set it aside on a plate.

Step 7

To the skillet (don't clean it or drain anything off!), add the remaining 2 tablespoons butter, 2 tablespoons olive oil, shallot, minced garlic cloves, and cook for about 2-3 minutes; stir nearly continuously so they don't burn.

Step 8

Turn the heat to medium, and add the chicken broth, heavy cream, lemon zest, lemon juice, and simmer gently for 2-3 minutes.

Step 9

Add the capers, stir to combine, and simmer for 2-3 minutes.

Step 10

Add the chicken back to the skillet, and using a spoon drizzle the lemon cream sauce over the chicken. Flip the chicken over a couple times, repeating the drizzling process, or until it's nicely coated; do this for about 2 minutes, or until the chicken is coated, saucy, and warmed through.

Step 11

Turn off the heat, taste the sauce and if desired, add a bit more salt and pepper.

Step 12

Optionally garnish with fresh parsley, and optional lemon slices or lemon wedges, and serve immediately.

Step 13

Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently in the microwave for about 30 seconds or in a skillet on the stove if preferred. I don't recommend freezing this recipe due to the cream sauce and many times they don't fare well in the freezing/thawing process.