Butterfly and cut chicken breasts in half, season chicken with onion and garlic powder. Dredge the chicken in flour and shake off excess.
In a large skillet, over medium heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil. When butter and olive oil start to sizzle, add 2 pieces of chicken. Cook both sides until browned. Remove and transfer to plate.
Melt 2 more tablespoons of butter, adding 3 more tablespoons of olive oil and cook the remaining pieces of chicken in the same manner and remove and transfer to plate.
Remove the pan from heat and add 2 more tablespoons of butter, lemon juice, chicken broth and capers. Return to stove and bring to a boil, scraping up browned bits from the pan for extra flavor.
Return chicken to the pan and simmer for 5 minutes.
Rice can be cooked simultaneously.
Add rice to your bowl, top with chicken and garnish with picata sauce.
My Mom would add extra chicken broth and lemon juice (by sight) to make a picata broth and would use that to dip bread as well.