Begin by preparing the sauce for your Lemon Chicken Piccata. In a small bowl, whisk together chicken broth, fresh lemon juice, lemon zest, minced garlic, garlic powder, and rinsed capers along with a pinch of salt and pepper. Set this mixture aside to allow the flavors to meld.

Next, tenderize the chicken breasts to ensure even cooking. Place each chicken breast in a ziplock bag or between sheets of parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until it reaches a thickness of about ¼ to ½ inch.

Now it's time to dredge the chicken for your Lemon Chicken Piccata. Season both sides of the chicken with salt and pepper. Then, take the flour and dredge the chicken pieces, shaking off any excess flour.

Heat a large skillet over medium-high heat and add olive oil along with two tablespoons of salted butter. Once the oil is shimmering, carefully add the chicken cutlets to the pan. Cook them for about 2-3 minutes on each side, or until they are golden brown and the juices run clear. Transfer the chicken to a plate and keep warm.

In the same skillet, add the prepared sauce mixture, stirring to deglaze the pan. Bring the sauce to a gentle simmer for about 2-3 minutes, allowing it to reduce slightly and thicken.

Lower the heat and whisk in an additional tablespoon of butter to enrich the sauce further. Then, return the cooked chicken cutlets to the skillet.

Finally, garnish with freshly chopped parsley and serve immediately.