Chicken breasts pounded to 1/4 inch and even all over, salt and peppered

Lightly bread with seasoned flour (s&p, garlic powder, onion powder)

Pan fry in light Olive oil and butter until browned and cooked though, about 155° (carry-over and finish in pan sauce) set aside...

Pan sauce - 1 cup chicken broth (splash of white wine if you wish), fresh lemon juice, capers. Smash some capers, let sauce reduce. I used a little cornstarch slurry to hurry it along.

Once reduced to your liking, return the chicken and finish.

I served with cacio e pepe (and forgot to buy a vegetable side, whoops.)