Make the Chicken
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Slice the chicken breasts in half if breasts are large and flatten to 1/2″ thick. If the breasts are smaller, just flatten 4 small chicken breasts with a mallet until approximately 1/2″ thick.
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For the dredging mixture: combine flour, salt, black pepper, garlic powder, and dried oregano. Stir to combine and set aside.
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Dredge chicken in flour mixture and set aside.
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Add olive oil and butter to a large skillet over medium heat. Let butter melt.
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Cook chicken in the skillet until cooked through, about 3-5 minutes on each side over medium heat. The chicken should have an internal temperature of 165°F.
Make the Sauce
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Remove chicken and add the rest of the ingredients (chicken broth, white wine, capers, lemon juice, lemon zest, Dijon mustard, and cornstarch) to the skillet, whisking to combine. Simmer for just a few minutes until the sauce thickens slightly.
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Add the chicken back to the skillet and spoon sauce over top the chicken. Top with parsley if desired. Serve and enjoy.
