Begin by slicing your chicken breasts into thin cutlets to ensure quick and even cooking. Season both sides with salt, pepper, and optional garlic powder for an added flavor kick. Next, dredge the seasoned cutlets in flour, shaking off any excess.

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat until sizzling. Add the floured chicken cutlets and cook for 4–5 minutes on each side, or until they are golden brown and cooked through.

Carefully remove the skillet from heat, letting the residual warmth briefly cool down. Pour in ½ cup of chicken broth or white wine and stir in the juice and zest of one fresh lemon, along with 2 tablespoons of capers.

Return the skillet to medium heat and stir in ½ cup of heavy cream for a richer sauce. Allow the mixture to gently bubble, then reduce the heat to low, letting it thicken for about 3–5 minutes.

Once the sauce has thickened nicely, reintroduce the cooked chicken cutlets back into the skillet. Spoon the sauce generously over the chicken, allowing the flavors to meld together for another 2–3 minutes.

To finish, remove the skillet from the heat and garnish your chicken piccata with freshly chopped parsley and a sprinkle of parmesan cheese, if desired.