1. Make the fried capers by heating the 1 tablespoon of extra virgin olive oil in a large pan over medium high heat. Add the drained capers and fry for 4-5 minutes until lightly browned, stirring occasionally. You can cover the pain to limit the splatter. Once fried, spoon onto a paper towel lined plate to absorb excess oil as you finish the rest of the recipe.

2. To make the chicken, in a large bowl combine the flour with the garlic powder, salt and pepper. Coat both sides of the chicken breasts with this seasoned flour. In a large pan, heat the 3 tablespoons of extra virgin olive oil with the 1 tablespoon of butter over medium to medium-high heat. Add the chicken and cook about 5 minutes per side depending on the thickness. I highly recommend using a meat thermometer, chicken should register as 165 degrees. Once cooked, remove from the pan, place on a plate and cover with foil as you cook the piccata sauce.

3. Remove excess oil from the pan, and gently wipe out but leave any of the chicken drippings! Add the 1 tablespoon of butter and melt over medium heat. Add the grated garlic and cook for 1 minute. Add the 1 tablespoon of flour and whisk to combine. Add the broth, cream, lemon juice and lemon zest. Stir to combine, then add the cheese and pepper. Simmer for 8-10 minutes. If sauce gets too thicken add a bit more cream to thin it out.

To serve pour the piccata sauce over the chicken and garnish with as much as the fried capers as you’d like!