Chicken Cutlets: take each boneless, skinless chicken breast and cut in half lengthwise to create two thin cutlets (these will cook faster and more evenly than whole chicken breasts). Season each cutlet with a little kosher salt and pepper; set aside.

Prep Cutlets: In a medium bowl combine flour, garlic powder, onion powder and Italian seasoning. Stir to combine. Taking chicken cutlets one at a time, place them in the flour mixture and ensure each piece is fully coated. Place coated chicken cutlets on plate; set aside. Discard flour mixture. 

Sear Chicken: Bring large cast iron skillet to medium high heat.  Add 1 tablespoon of olive oil and 1 tablespoon butter. Let butter melt and then, in batches, cook chicken cutlets 1-3 minute per side or until chicken is light golden brown. Place chicken on a clean plate; set aside. 

Sauce: Add remaining 2 tablespoons of butter to the pan along with the shallots and garlic. Sauté for 1-2 minutes. Add broth, white wine, lemon juice, lemon zest, lemon slices and capers. Let simmer until reduced by half - about 5-6 minutes. Nestle chicken back into the pan and bring to a gentle simmer for 5-10 minutes or until chicken is cooked through. 

Serve over your favorite mashed potatoes with some roasted broccolini or with the pasta of your choice!