Ingredients

• 2 large chicken breasts
• Salt & pepper, to taste
• 1/4 teaspoon garlic powder
• Flour, for dredging
• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 1/4 cup chicken broth
• 1 tablespoon lemon juice, plus zest of 1 lemon
• 1 tablespoon brined capers, drained
• 1/2 cup heavy/whipping cream
• Optional garnish: chopped parsley and/or freshly grated parmesan cheese

Instructions

1. Cut the chicken breasts lengthwise to create four thin cutlets (butterfly them first, then slice if needed). Remove any excess fat. Season both sides well with salt and pepper, then sprinkle evenly with garlic powder. Lightly coat each piece in flour, shaking off any excess.
2. Place a skillet over medium-high heat and add 2 tablespoons of the butter along with the olive oil.
3. When the pan is hot, add the chicken and cook for about 4–5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
4. Take the skillet off the heat. Pour in the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers. Use a spoon or spatula to loosen any browned bits from the bottom of the pan.
5. Stir in the cream, then return the skillet to the heat. Once the sauce begins to bubble, place the chicken back into the pan.
   If you prefer not to use cream, increase the chicken broth to 3/4 cup instead.
6. Continue cooking for about 5 more minutes, or until the chicken is fully cooked and the sauce has reduced to your desired thickness. Lower the heat if the sauce is bubbling too aggressively. Add additional broth if the sauce becomes too thick.
7. Finish with chopped parsley and/or freshly grated parmesan cheese, if desired.

• Smaller chicken breasts can be cooked whole, though they may require slightly longer cooking time.
• If omitting the cream, it’s best to leave it out entirely rather than substitute half-and-half, which can separate and won’t thicken as well.
• Choose low-sodium chicken broth if you’re watching salt levels.
• Sauce consistency is flexible—thin it with broth as needed while cooking.