Place chicken breasts between 2 sheets of wax paper or into a gallon size freezer bag, and pound with the flat side of a mallet or rolling pin until they're about ¼ inch thick
Season with salt, pepper and garlic powder
Dredge chicken in flour, and shake off excess flour.
Heat the olive oil and butter in a large skillet, and add chicken breasts
Cook until brown on one side, then flip over and cook until brown on both sides. About 8 minutes, total. You may have to reduce heat or add more oil or butter if it starts to get too brown or dry.
Remove chicken to a platter and cover to keep warm
Pour wine or broth in the pan, and deglaze and scrape up browned bits with a flat spatula or wooden spoon
Add lemon juice, allow to simmer slightly, then stir in heavy cream, and mix until blended.
Lower heat, add capers, then add chicken back to sauce and cook until sauce is thick and chicken is 165, according to meat thermometer