Slice to cut the chicken breasts in half lengthwise. Using a meat mallet, beat the chicken breasts lightly to even out the thickness.
Salt and pepper the chicken breasts and drench them in the flour to coat well.
Bring a nonstick skillet to medium heat. Add in the olive oil and butter. Pan sear the chicken breasts on each side for 5 minutes until they are golden brown and crispy on the outside. Set aside.
In the same skillet, toss in the garlic cloves to caramelize them until fragrant. This step is optional. If you are passing on the garlic, skip this step.
Add in the chicken broth, capers, lemon juice and simmer for a few minutes to deglaze the pan. Taste for salt and pepper before moving to the next step. Since the capers are salty, I usually don't add any more salt.
Return the chicken into the pan and add cover with the sauce. Simmer for a few minutes.
Add in some lemon wedges and chopped parsley for garnishing.
Add 1/4 cup heavy cream to make it creamy.
Chicken breast should be even in side and thickness to cook through evenly.
Use fresh lemon juice, not store bought bottles lemon juice.
Add lemon zest for a more lemony flavor.
If you would like to reduce the salt intensity of the capers, you can keep them in water for 30 minutes and drain before adding to the meal.
If you would like to cut the carbs more in this meal, you can skip dipping the chicken in flour and use almond flour or grated parmesan cheese.