1. Slice the chicken breasts in half horizontally to make 4 thin cutlets, then pat them dry with paper towels.

2. Mix the flour, salt, black pepper, and garlic powder in a shallow bowl.

3. Lightly dredge each chicken cutlet in the seasoned flour and shake off the excess.

4. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

5. Sear the chicken for 3 to 4 minutes per side until golden and cooked through, then transfer it to a plate.

6. Reduce the heat to medium and add the minced garlic to the same skillet. Cook for 30 seconds.

7. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.

8. Stir in the lemon juice, lemon slices, and capers, then simmer for 3 to 5 minutes.

9. Lower the heat and swirl in the remaining 3 tablespoons butter until the sauce is glossy.

10. Return the chicken to the skillet, spoon the sauce over the top, and warm for 1 to 2 minutes.

11. Serve over cooked pasta and garnish with fresh parsley.