Slice each chicken breast in half lengthwise to create thin cutlets. Season with salt, pepper, and garlic powder. Dredge in flour, shaking off excess.

Melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat. Add chicken cutlets and cook for 4-5 minutes each side until cooked through. Remove chicken.

In the same skillet, reduce heat to medium and add 3/4 cup of chicken broth or white wine, lemon juice and zest. Scrape browned bits from the bottom. Stir in remaining 2 tablespoons of butter and capers.

For creamy variation, stir in 1/4 cup of heavy cream. Return chicken to pan, spoon sauce over. Simmer for 5 minutes.

Remove from heat, garnish with parsley and Parmesan cheese if desired. Serve immediately.