2tablespoonscream cheese(optional but highly recommended)
2tablespoonscapers + more to garnish
Fresh parsley and lemon slices to garnish(optional)
Season the chicken breast with salt and pepper.
Place flour in a shallow plate. Dredge chicken breast in the flour; shake off excess and set aside.
Heat oil and 2 tablespoons butter in a large skillet over medium heat until butter has melted and the pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink, about 3-4 minutes, depending on the thickness of your chicken. Transfer chicken to a plate.
Add the garlic to the oil in the pan and sauté until fragrant, about 1 minute. Reduce heat to low-medium heat, add the broth, wine, and heavy cream. Bring the sauce to a boil; season with salt and pepper to your taste; add the 2 remaining tablespoons of butter, parmesan cheese, cream cheese, and capers and allow the sauce to simmer for about 2 minutes until thicker. If the sauce is too runny see notes.
Pour in the lemon juice and stir to combine, allow to simmer for 1 more minute. Add the chicken back into the pan. Garnish with extra capers. parsley and lemon slices, if desired. Serve
If the sauce is too runny for your liking, mix 1 teaspoon cornstarch + 1 tablespoon water. Add mixture to the sauce and mix through fast to combine.