Gently pound the chicken filets until they are approximately 1/2 inch thick with a meat mallet.

In a shallow bowl, stir together the flour, 1/2 teaspoon salt, pepper and garlic powder.  Dip each chicken breasts into the flour, coating all sides, and gently shake off any excess flour mixture.

Add 2 tablespoons of the butter to a large skillet and melt over medium high heat. Cook the chicken pieces on both sides until browned (4-5 minutes).  Remove the chicken from the skillet to a separate plate.

Reduce the heat to medium. Add in white wine and chicken broth.  Scrape off any brown bits from the bottom of the pan. Simmer on medium low for 4-5 minutes.

Reduce the heat to low and stir in the remaining butter, capers, lemon zest, lemon juice and 1/2 teaspoon of Salt.

Add the chicken back to the pan and coat it with the sauce in the skillet.

Serve warm topped with the fresh parsley. Enjoy!