In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.

Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through, about 3-4 minutes. Transfer to a warm plate.

Add the garlic to the oil in the pan and fry until fragrant, about 1 minute. Reduce heat to low-medium heat, add the broth and cream.

Bring the sauce to a gentle simmer; season with salt and pepper. Add in the parmesan cheese and capers. Continue cooking for about 2 minutes until thicker. If the sauce is too runny, add the cornstarch/water mixture into the center of the pan and mix through quickly.

Pour in the lemon juice, allow to simmer for a further minute. Add the chicken back into the pan and simmer gently in the sauce for about a minute.

Serve with sauce over pasta, vegetables, zucchini noodles, or rice. Top with extra capers, lemon slices, and parsley.