Start by slicing the chicken breasts in half lengthwise to create thin cutlets. Trim excess fat, then season with salt, pepper, and garlic powder. Dredge each cutlet in flour.

Heat a large skillet over medium-high heat with 2 tablespoons of butter and a drizzle of olive oil. Add chicken cutlets. Cook for 4-5 minutes on each side until golden brown. Transfer to a plate and cover with foil.

In the same skillet, add 3/4 cup of chicken broth or white wine, scraping the brown bits. Mix in lemon juice, zest, remaining butter, and rinsed capers to create the sauce.

Return skillet to medium heat and stir in heavy cream if desired. Simmer for 2-3 minutes until sauce thickens. Return chicken to skillet and simmer for an additional 5 minutes.

Transfer the Chicken Piccata to serving plates. Garnish with parsley and Parmesan cheese. Serve hot.