4 boneless, skinless chicken breast
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups chicken stock, preferably homemade or 1 cup chicken stock + 1/2 cup white wine
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Additional salt and pepper
Thin slices lemon and chopped fresh parsley leaves, for garnish

1) Sprinkle a small amount of water on a large plastic sheet of plastic wrap. Place one chicken breast on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining breasts.

2) Mix flour, salt, pepper and garlic powder in a shallow dish. Heat 1/2 olive oil in large skillet.

3) Place chicken in flour mixture. Make sure it's well drenched. Shake off excess flour and add to heated skillet. Cook till lightly brown, 3-4 mins per side. Repeat with remaining oil and chicken.

4) Pour off fat from skillet and return skillet to the heat. Add chicken stock, white wine and lemon juice. Bring to boil. Simmer for 3 mins and return chicken to skillet. Add butter and capers. Season with pepper and salt. Heat till butter melts. Serve immediately, top with lemon slices and parsley.