Prep the chicken. Slice each breast into two thin cutlets (or pound to 1/4-inch thick). Pat them dry with paper towels—this helps the flour stick and ensures a crispy crust.

Dredge the chicken. Whisk flour, garlic powder, salt, and pepper in a dish. Lightly coat each cutlet in the flour mixture, shaking off excess. Avoid pressing the flour into the meat, as this can create a clumpy coating.

Cook the chicken. Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat. Once the butter is bubbling, add the chicken in a single layer (work in batches if needed). Cook for 3-4 minutes per side until golden brown. Transfer to a plate and cover loosely with foil.

Make the sauce. In the same skillet, add chicken broth, lemon juice, and capers. Scrape up any browned bits with a whisk—those add tons of flavor! Let the sauce simmer for 2-3 minutes until slightly reduced. Stir in remaining 2 tbsp butter until melted and glossy.

Finish the dish. Return the chicken to the skillet, spooning the sauce over it. Simmer for 1-2 minutes to let the flavors meld. Garnish with parsley if using.