Add some flour to a plate and season it with garlic powder, smoked paprika, salt, and pepper. Then get 4-5 chicken cutlets and coat them with the seasoned flour. In a pan on medium heat, add enough olive oil to coat the pan and 2 tablespoons of butter. Once the butter melts, cook the chicken on each side for about 2 to 3 minutes until golden brown. Take them out of the pan and set them aside. Then add 1/2 cup of dry white wine to deglaze the pan and 2 more tablespoons of butter. Let it cook for 1 to 2 minutes. Then add 1 cup of chicken broth, 1 whole lemon squeezed, 1/4 cup of capers (rinsed), and salt and pepper to taste. Then add your chicken back into the pan and cook for 3 to 5 minutes or until the sauce thickens. When serving, top it off with all of the Piccata sauce and garnish with fresh parsley. Enjoy!
