Season the chicken with 1 1/4 teaspoons of the salt and the garlic powder and pepper.
Lightly coat the seasoned chicken in flour, tapping off any excess.
Heat the extra-virgin olive oil in a large skillet over medium heat, along with 1 tablespoon of the butter.
Working in batches to avoid crowding the pan, brown the chicken on each side (approx. 3 minutes).
Drain the chicken & set it aside.
Sautee the minced shallots until becoming tender, then add the garlic and continue to sautee until fragrant.
Sprinkle 2 to 3 tablespoons of flour over the garlic and shallots, and stir to coat.
Pour in the wine (if using), whisking out any lumps and pulling the brown bits up off the bottom of the pan.
Whisk in the chicken stock, and simmer the sauce until thickened (about 3 to 5 minutes).
Remove the pan from the heat and whisk in the remaining 3 tablespoons of butter, along with the capers, lemon juice, and remaining 1/4 teaspoon of salt.
Nestle the cooked chicken back into the pan, bathing it in the sauce.
Garnish with chopped parsley.
Notes
*Can be substituted with additional chicken stock.