Instructions

• If not already, cut or pound the 2 pounds chicken breast into thin cutlets. Pat dry if needed.
• In a shallow dish, combine 1/3 cup flour, 2 teaspoons garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Dredge each chicken cutlet in the flour mixture, coating both sides lightly; shake off excess flour.
• Heat 1 tablespoon olive oil in a large heavy skillet over medium heat until hot.
• Working in batches so you do not overcrowd the pan, lay cutlets flat in the skillet. Cook 3–4 minutes on the first side without flipping, then flip and cook about 3 minutes on the other side, until golden and almost cooked through. Transfer cooked cutlets to a plate and repeat with remaining chicken.
• Reduce heat to low. Add 5 tablespoons butter to the pan and stir, scraping any browned flour and chicken bits from the bottom. Cook about 1 minute, until the butter and bits are lightly golden.
• Add 1/2 cup chicken broth and 1/3 cup fresh lemon juice to the pan, stirring and scraping the browned bits until the sauce is smooth. Increase heat to bring the sauce to a simmer.
• Slowly stir in 1/2 cup heavy cream, then add 1/4 cup brined capers (drained); stir to combine.
• Keep the sauce at a gentle simmer and cook until it thickens slightly, about 2–3 minutes.
• Return the chicken to the skillet, spoon sauce over the cutlets, and simmer 4–8 minutes more, until chicken is cooked through (165° internal temperature). Remove from heat and serve.