Steps:
Add flour, salt & pepper to a shallow bowl
Cut chicken breasts horizontally in half to create 4 evenly sliced breasts
In shallow dish, combine the flour, garlic powder, salt and pepper.
Dredge chicken through the flour mixture to fully coat it.
Heat cast iron skillet (preferred) with butter and olive oil on med-high heat. Add the chicken to the skillet, frying both sides until golden brown.
Remove chicken from skillet and set aside.
Lower the heat to medium and add the diced shallots to skillet and cook until soft & golden.
Add capers and fry for 1 minute.
Pour in chicken stock and lemon juice, simmering until sauce reduces to nearly half. (softly scrape and stir in all of the brown bits of goodness from the bottom of the skillet).
Turn heat to low and add 3 TBS cold unsalted butter and quickly stir until butter melts.
Continue stirring until it turns cloudy yellow color and thickens.
This is the time to taste and adjust seasoning if needed.
Add chicken to the skillet and flip to coat it.
Spoon the glossy sauce over the breasts and sprinkle with parsley.
Steamed Asparagus is a great side added to this main dish!