Easy Chicken Piccata

Slice the chicken breasts lengthwise (butterfly then cut in half) to make 4 thinner cutlets

Trim off any fat from the chicken

Season the chicken generously with salt, pepper, and garlic powder

Coat the chicken in flour

Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat

Once the pan is hot, cook the chicken pieces until golden, about 4-5 minutes per side

Transfer the chicken to a plate

Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet

Scrape up any browned bits from the pan

Stir in the cream and return the pan to the heat

Once it's bubbling again, add the chicken back into the pan

Cook until the chicken is cooked through and the sauce has reduced to your liking, turning down the heat if bubbling furiously and adding more broth if the sauce thickens too much

Garnish with freshly chopped parsley and/or parmesan cheese if desired