Gather all ingredients before starting the recipe.

Season 4 chicken breast fillets with kosher salt, black pepper and garlic powder. Set aside for an hour before cooking.

Heat butter and oil in a large skillet over medium high heat, about 2-3 minutes.

Cook chicken fillets for 4-5 minutes per side, or until golden brown. Remove chicken from pan and set aside.

Add wine, lemon juice, lemon zest and capers to the same skillet. Scrape up any brown bits and stir to combine. Reduce by half, about 3-4 minutes.

Stir in heavy cream and bring to a boil. Reduce heat to medium low and cook until the sauce has slightly thickened.

Return chicken to sauce and heat through, about 3-4 minutes.

Sprinkle with chopped parsley and tuck in a few quartered lemon wedges and serve with plain white rice.