1. Prepare chicken and season with salt and pepper.

2. In a shallow dish, combine flour, salt, pepper, garlic powder and onion powder. Coat the chicken in the flour mixture and set aside.

3. In a large skillet over medium-high heat add the avocado oil. Once hot, carefully add in the chicken and cook for approximately 3 minutes on each side or until golden brown. Set aside.

4. Carefully drain any excess oil from the skillet. Ovemedium-low heat, add in the 2 tablespoons of butter along with the shallots and garlic. Saute for 2 minutes or until fragrant.

5. Add the lemon juice and white wine to the skillet and bring to a simmer for 2 minutes. Reduce the heat to medium-low and add in half of the cubed butter, stirring constantly to emulsify.

6. Return the chicken to the skillet, cover, and cook for about 5 minutes or until the chicken is fully cooked and reaches an internal temperature of 165 degrees. Remove the chicken from the skillet once again and set aside.

7. Reduce the heat to low and add the remaining butter and the capers into the skillet while stirring constantly until a smooth silky sauce is formed. Taste and adjust for seasoning if desired. Plate the chicken and pour the sauce overtop. Enjoy!