Espresso and Lime

0 Cut two boneless skinless chicken breasts in half horizontally and pound them out thinly using a meat tenderizer or rolling pin
1 Season the chicken generously on both sides with salt, garlic powder and onion powder 
2 Add 1 cup of all purpose flour into a shallow bow and season generously with salt and black pepper 
3 Lightly coat both sides of each chicken breast in the seasoned flour 
4 In a large skillet over medium heat, add 3 tablespoons of butter and 3 tablespoons of olive oil and place it over medium to medium high heat
5 Once the butter has melted and the pan is warm, add the chicken leaving a little space in between each piece
6 Add the chicken and cook without disturbing for 3 minutes and once the underside is golden brown, flip the chicken and cook for another 2 minutes or until the chicken is cooked through with an internal temperature of 165 degrees 
7 Transfer the chicken onto a plate and set aside for now
8 Pour out most of the excess liquid from the skillet and add 4 tablespoons of butter, 3 cloves of finely minced garlic and 1 finely chopped shallot into the skillet
9 Cook for about 2 minutes, stirring frequently, until the garlic is fragrant and all of the brown bits have been scraped up from the bottom of the skillet 
10 Add 1 cup of chicken stock, 1 cup of heavy cream, 2 tablespoons of freshly squeezed lemon juice and a teaspoon of lemon zest to the skillet and bring to a simmer
11 Simmer for about 5 minutes, mix in 2 tablespoons of capers and nestle the chicken back into the sauce to rewarm 
12 Serve over pasta or mashed potatoes 
17 Garnish with thinly sliced lemons and finely chopped parsley