The Chicken:

• Combine the flour, garlic powder, Italian seasoning and parmesan cheese in a shallow bowl. Season chicken fillets with salt and black pepper. Dredge in the flour mixture and shake off excess. Keep aside.
• In a large pan or skillet heat oil over medium high heat. Once the pan is hot, add the chicken fillets and fry until cooked through and golden on each side, about 4 minutes per side ( depend on the thickness of your chicken). Transfer to a plate.

The Sauce:

• In the same skillet cook garlic ( add 1 tablespoon of oil if needed) until fragrant, about 40-50 seconds. Reduce the heat to low medium, add the chicken broth and heavy cream. 
• Bring the sauce to a gentle simmer. Season with salt and black pepper to your liking.
• Stir in the parmesan cheese and capers. Cook further for 2 minutes. At this point, add the cornstarch mixture if  the sauce is too runny for you. Keep stirring as the sauce will start to thicken immediately.
• Whisk in the lemon juice and allow to simmer for a minute. 
• Return the parmesan chicken back to the sauce and cook further for another minute to absorb all the flavors of the sauce.
• Garnish with the chopped parsley and top with lemon slices. Serve over pasta, steamed rice  steamed broccoli. Enjoy!