Begin by butterfly-slicing the chicken breasts into thinner cutlets for even cooking. Season both sides with salt, pepper, and garlic powder, then dredge in flour, shaking off the excess.

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the cutlets and cook each side for 4-5 minutes until golden brown. Remove chicken and set aside.

In the same skillet, reduce heat to medium and add chicken broth or wine, with lemon juice and zest. Stir in remaining butter and capers, scraping up browned bits from the pan.

For a creamy version, stir in heavy cream once sauce is simmering. Allow to bubble for 2-3 minutes to thicken slightly. Return cooked chicken to skillet and spoon sauce over it, simmer for an additional 5 minutes.

Plate the Chicken Piccata and garnish with parsley or Parmesan cheese. Serve immediately for maximum flavor.