Step 1

Cut the chicken breasts in half horizontally to make 2 thin cutlets.  Pat dry and set aside.

Step 2

In a shallow bowl mix the flour, salt, pepper, and garlic powder until combined.

Step 3

Dredge a piece of chicken in the flour mixture, making sure that it’s completely coated on both sides. Shake off any excess, repeat with the remaining chicken cutlets and set aside.

Step 4

Heat the olive oil in a large skillet over medium heat.  Add the chicken and cook for 5 minutes on each side, until golden with some brown spots.  Remove the chicken from the skillet and set aside.

Step 5

Melt the butter in the same skillet you used to cook the chicken.  Add the shallot and sauté for 3-5 minutes, until translucent.  Add the garlic and continue to sauté for an additional minute.

Step 6

Add the chicken broth to the skillet and bring to a simmer over medium-low heat.  Simmer for 5-8 minutes, until reduced by half.

Step 7

Turn the heat to low and stir in the lemon juice, lemon zest, and capers.

Step 8

Add the chicken breasts back to the skillet with the sauce and stir to coat. Let the chicken breasts sit in the skillet to heat through for 4-5 minutes before serving.