Begin by preparing the chicken breasts. Cut each one into three thinner slices to help them cook evenly. Using a meat mallet or rolling pin, pound the slices down to about a ¼ inch thick.

In a shallow dish, combine the flour, finely grated Parmesan cheese, garlic powder, salt, and pepper. Dredge each piece of chicken in the flour mixture, coating both sides well.

Heat the olive oil and butter in a large skillet over medium heat. Carefully add the coated chicken slices to the pan and sear each side for about 3-4 minutes until golden brown.

Remove the chicken from the skillet and set it aside. In the same skillet, pour in the white wine and add sliced garlic. Stir as it simmers to deglaze the pan.

Stir in the drained capers, chicken broth, and lemon juice. Return the chicken to the pan, spooning some sauce over the top.

Allow the chicken to cook in the sauce for an additional 3-5 minutes until cooked through and the sauce has reduced slightly. Stir in the cold salted butter to finish.

Sprinkle the chopped parsley over the top just before serving.