Pat dry chicken breast.

Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Set aside

Cut each chicken breast into 2 thinner slices. Place in between saran wrap and use a meat tenderizer to pound it very thin. It will plump more once it’s cooked so pounding thin is key.

Pat the chicken dry and dredge each side in the flour mixture. Tap off excess

Heat 3 Tbsp. olive oil and 1 Tbsp. butter in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side, until a golden crust has developed. Add a splash of olive oil and/or reduce heat as needed during cooking. Set the chicken aside on a plate and turn off heat when finished.

Carefully wipe the pan, but leave a few brown bits for added flavor.

Add the wine and garlic. Set heat to medium. Bubble gently for 4-5 minutes, until just a small amount of liquid remains. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces. This will add flavor.

Add the capers, chicken broth, 2 Tbsp. lemon juice and stir to combine.

Add the chicken along with any juices from the plate.

Add the chicken along with any juices from the plate.

Spoon the sauce over the chicken and cover partially, cook for 3-5 minutes. The sauce will thicken slightly and become more flavorful.

Reduce heat to low. Add 2 Tablespoons cold butter and let it melt into the sauce. Tilt the pan to distribute the sauce throughout and spoon it over the chicken again. Remove from heat.

Garnish with parsley and serve

In a different pan, sauteé red onions and garlic for 3 minutes on medium heat. Add spinach and 1/2 a Tablespoon of salt. Cook spinach until wilted then set aside to cool and serve.