First, prepare the chicken. Cut the three breasts in half lengthwise. Then cover them in a layer of plastic wrap and gently pound each half out with a meat mallet to be thinner and wider. This makes them a perfect portion and easy size to cook through to perfection. Set the chicken aside. Then whisk the flour, garlic powder, salt and pepper together in a bowl to make the dredging mixture. Set that aside too.

Heat the olive oil and butter in a large skillet with deep sides over medium high heat. Once it is bubbling, dredge three of the chicken cutlets through the flour mixture, shaking off the excess, and get them into the pan. Let them cook for about 4 minutes on each side, then remove them to a plate. Repeat with the last 3 pieces and remove them to the plate too. Pour the chicken stock, lemon juice, lemon zest and capers into the pan, scraping up any brown bits. Let the mixture come to a gentle boil while you give it a stir.

Return the chicken to the pan and let it simmer in the sauce for 10 minutes. While the chicken simmers, bring a large pot of water to a boil. Cook the linguine just until it is tender for about 8-10 minutes, then drain it. The chicken should be done by this point. Remove it back to the plate and whisk in the extra 2 tablespoons of butter. Toss the pasta in the sauce, then take the pan off of the heat. Serve the chicken over the pasta and sprinkle lots of fresh parsley on top. Enjoy!