Butterfly your chicken breast and pound until 1/3 inch think. Then season with salt and pepper on both sides. In a bowl, add all purpose flour, garlic powder and salt and pepper. Coat your chicken in flour mixture, making sure there is no bald spots. Set aside.
In a frying pan over medium high heat, add oil and once hot, add your chicken. Cook for about 2 minutes on each side or until fully cooked. Remove and set aside. Into the same pan, add a little more oil and cook your shallots for 30 seconds. Then add garlic and cook for another 30 seconds. Carefully add your wine and let it reduce. Then add lemon juice, lemon juice, capers and salt and pepper. Let reduce by half, then add your butter and mix vigorously until melted and emulsified.
On a plate, add your chicken and 1/2 your Piccata sauce. Garnish with parsley and enjoy!
