1-1/2 lbs. boneless skinless chicken breasts
1/2 cup flour
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 egg
1 Tbsp. water
1 Tbsp. olive oil
3 Tbsp. butter, divided
Juice of 1 large lemon
2 tsp. minced garlic
1-1/2 cups chicken broth
1/2 tsp. salt
1/2 Tbsp. dried parsley
3/4 cup milk
2 Tbsp. capers, rinsed
1/4 cup grated parmesan cheese

Split chicken breasts by cutting chicken on the diagonal with a sharp knife. In a shallow bowl, whip egg and water together. On a paper plate mix together flour, garlic powder, salt and pepper and place. Dip chicken pieces in egg then dredge in flour mixture making sure to coat both sides. Let chicken sit for about 10 minutes.

Heat 1 Tbsp. butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until well browned. Cover, reduce heat and let cook for an additional minute. Remove chicken to a plate and cover to keep warm.

Using the same skillet, melt 2 Tbsp. butter over low heat. Add capers and garlic, cook gently for about 1 minute. Add chicken broth, lemon juice, parsley, and salt to the skillet. Bring mixture to a light boil; reduce heat and simmer for 4-5 minutes. Stir in milk and cheese. Continue to simmer for an additional 2 minutes.

* Thicken sauce by mixing 1 tsp. of flour with 2 tsp. milk. Add mixture to the simmering sauce and stir.