Cut the boneless skinless chicken breasts in half lengthwise down the center. Also, dice the shallot.

In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Dredge both sides of the chicken in the flour mixture.

Place a pan over medium heat on the stove. Then, add the olive oil and chicken breasts to the pan. Cook the chicken for about 3-4 minutes. Then, flip it and cook it on the other side for about 3-4 minutes, or until fully cooked.

Once the chicken is fully cooked, remove it from the pan and let it rest. After that, add the light butter and diced shallots to the pan. Cook the shallots for 2-3 minutes, or until translucent.

Add the lemon juice to the pan with the shallots and remove any brown bits from the pan. Then, add the chicken broth. After that, drain the capers and add them to the pan. Allow these ingredients to simmer, reduce, and thicken to your desired consistency for 3-5 minutes. Stir while it is simmering. Optional: To thicken the sauce even more add one tablespoon of flour mixed with some water. Thoroughly combine the flour and water mixture, add it to the pan, and continue to stir it in.

Place the cooked chicken on a plate. Top it with the sauce in the pan, chopped flat-leaf parsley, and grated parmesan cheese. Feel free to garnish with lemon slices and enjoy!