1. In a shallow bowl, combine flour, salt, pepper, and garlic powder. Dredge each chicken fillet in the flour mixture, coating all sides, then set aside.
2. Heat olive or vegetable oil and butter in a large skillet over medium heat. Sear chicken fillets for 3-5 minutes on each side or until golden brown and cooked through. Remove chicken from skillet and cover to keep warm.
3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Stir in chicken broth and lemon juice, bringing it to a simmer.
4. Add heavy cream, capers, and reduce heat to medium-low. Let the sauce simmer for 3-5 minutes. Stir continuously to prevent curdling. Season with additional salt and pepper if needed.
5. Return chicken to the skillet, spooning sauce over the chicken to coat well. Allow it to heat through for another minute.
6. Garnish with fresh parsley and serve immediately over cooked pasta or with your choice of side.