Season the chicken breasts with salt, pepper, and garlic powder.

Dredge the chicken in flour, shaking off the excess.

In a skillet, melt 2 tablespoons of butter and the olive oil over medium heat.

Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove and keep warm.

In the same skillet, add the chicken broth (or wine), lemon juice, lemon zest, and capers, scraping up any browned bits from the pan.

Reduce the sauce for 2-3 minutes, then stir in the remaining 2 tablespoons of butter and heavy cream.

Return the chicken to the skillet and coat it with the sauce.

Serve with optional garnishes of chopped parsley and/or grated parmesan cheese.