Mix the flour and garlic powder together either in a gallon zip bag or on a shallow plate.

Place 4 tablespoons of the butter plus 1 tablespoon of olive oil in a large non-stick skillet and heat it up until hot and bubbly.

Generously salt and pepper the chicken cutlets and dredge them in the flour mixture, shaking off any excess flour.

Carefully add the chicken to the skillet and pan fry them for about 4 minutes on each side. Try not to move them or flip them very much to ensure a nice golden-brown finish.

Remove the chicken from the pan.

Carefully deglaze the pan by pouring the chicken stock in slowly while scraping the bottom of the pan with a wooden spoon. Make sure to get all of the brown bits up and incorporated into your sauce.

After deglazing the pan, add the juice of 1 ½ lemon plus the zest of one lemon, reserving half of the lemon for garnish. Add capers and let the sauce cook down for 1-2 minutes.

Add the remaining 2 tablespoons of butter and once it is melted add the heavy cream or half and half, but don’t let it boil.

Add the chicken back into the sauce and let it cook until it is heated through.

Garnish with fresh chopped parsley, lemon slices and grated parmesan cheese.