Slice the chicken breasts through the circumference (butterfly style) so you have 4 thin pieces.

Combine the flour, salt and garlic powder on a plate and dip each chicken piece in this flour mix to coat both sides. Shake off any excess flour and set these aside.

In a heavy based frying pan, melt just half of the butter and add the tablespoon of oil. Increase the heat to medium - high heat. Once the butter is melted, place the chicken in the pan. Allow to cook approximately 4 minutes on each side or until golden. Remove the chicken from the pan and set aside on a plate.

Turn the heat off and in the same pan, add the lemon zest, lemon juice, wine (or stock), capers, the remaining butter and sage leaves. Stir to combine. Place the pan back over medium heat. Stir in the cream. Allow it to come to a simmer for a minute or two, to thicken a little before returning the chicken to the pan. Turn the heat down a little if it is bubbling too furiously. Cook for a further 5-6 minutes and turn the chicken once during this time. If your sauce thickens a little more than desired, add a small amount of stock or boiled water, to adjust it to your liking (creamy but still pourable).

I like to serve this with a beautiful big green salad.

Might I suggest this one https://relishmama.com.au/the-best-restaurant-quality-salad-dressing/

The Best Restaurant-Quality Salad Dressing You’ll Make on Repeat