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Take your thinly sliced chicken breast and beat with a meat tenderizer. Season chicken with salt and pepper, then dredge in flour mixed with garlic powder.
In a large saucepan, heat olive oil to medium-high heat. Place chicken in the oil and fry on each side for 2-3 minutes or until golden brown. The chicken will not be cooked through at this point. Remove the chicken and set aside.
Clean out the pan. Add 2 tbsp of olive oil over medium heat. Stir in the shallots and saute for 3-4 minutes. Add the garlic and crushed red pepper. Saute for another 1-2 minutes. Then squeeze in the juice from 1 lemon.
Stir the lemon juice around and season the mixture with salt. Add white wine, capers, and some sliced lemon and bring to a simmer for 5 minutes to reduce. Lower the heat and add in the heavy cream while stirring. Bring to a very low simmer then add in the butter.
Add the parsley, basil, and pepper. Return the chicken to the pan and cook through until the temperature reaches 165℉. Remove the chicken and take the sauce off the heat. Pour the sauce over the chicken and serve.