Ingredients

• 2 Large Chicken breasts

• Salt & Pepper (to taste)

• ¼ Teaspoon garlic powder

• Flour (for dredging)

• 4 Tablespoons Butter (divided)

• 1 Tablespoon olive oil

• ¼ cup chicken broth (or dry white wine)

• 1 Tablespoon lemon juice + zest of 1 lemon

• 1 Tablespoon brined capers (drained)

• ½ cup heavy whipping cream

• Garnish (optional) freshly grated Parmesan cheese and/or chopped parsley

Directions

1. Slice the chicken breasts lengthwise to make 4 thinner cutlets and trim off fat. Season with salt and pepper and sprinkle with garlic powder. Coat the cutlets in flour.

2. Add 2 tablespoons of butter plus olive oil to a skillet over medium-high heat. Once the skillet is hot, cook chicken 4-5 minutes per side until golden. Transfer the chicken onto a plate.

3. Take the skillet off the heat and add chicken broth, lemon juice, lemon zest, the remaining 2 tablespoons of butter and the capers to the skillet. Scrape up any browned bits.

4. Stir in the cream and return the skillet to the heat. Once it starts to bubble again return the chicken to the skillet. (If making without cream increase the broth to ¾ cup)

5. Cook for an additional 5 minutes or until the chicken is cooked through and the sauce is reduced to your desired liking (turn down the heat if it's bubbling too much). If the sauce thickens too much add additional broth.

6. Garnish with fresh shredded Parmesan cheese and/or parsley if desired.