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.

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!