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Combine the flour, garlic powder, salt and pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture to coat each side lightly.
Heat the olive oil over medium heat in a large heavy skillet.
Once hot, lay each cutlet flat in the pan being careful not to over crowd the pan. Cook for 3-4 minutes on the first side without flipping, then flip and cook 3 minutes on the other side. Remove from pan and repeat with any remaining chicken. Remove chicken and set aside. Reduce heat to low.Chicken should be close to done, but may not be fully done. It will finish cooking as it simmers with the sauce in the last step.
Add the butter to the pan, with any remaining flour and stir for about 1 minute or until it is golden brown. Add the broth and lemon juice to the pan and continue stirring and scraping the browned bits from the bottom of the pan and stirring until smooth.Bring sauce to a simmer, then slowly stir in the cream and add the capers.
Add the chicken back into the sauce and and simmer for about 4-8 minutes or until chicken is cooked through (165˚ internal temp.)