Prepare the Chicken: Cut the boneless, skinless chicken breasts into six equal pieces.

Dredge in Flour: Coat the chicken pieces in a mixture of flour, garlic powder, salt, and pepper.

Fry Chicken: In a large pan, heat the olive oil over medium-high heat. Cook the chicken pieces until golden brown, about 5-7 minutes per side.

Sauté Garlic: In the same pan, add the unsalted butter and sauté the minced garlic until fragrant, about 1 minute.

Simmer Sauce: Pour in the chicken stock, lemon juice, lemon zest, and toss in the capers. Simmer until it thickens slightly, about 3-5 minutes.

Finish with Butter: Stir in the remaining unsalted butter, return the chicken to the pan and coat it in the sauce.

Garnish & Serve: Sprinkle freshly chopped parsley over the chicken just before serving.