Using large Ziploc bag, add flour, salt, pepper, and granulated garlic and mix well. Shake and coat 1 or more chicken pieces at a time, place on plate, and repeat procedure for all chicken. When finished, throw out Ziploc bag with flour.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat until hot, but not smoking; add half of chopped sage and half of lemon zest and stir for 30 seconds. Place dredged chicken into sauté pan laying on sautéed lemon zest and sage, and sear for two minutes; while the one side cooks, rub remainder of sage and lemon zest equally among chicken pieces. After first side has cooked for two minutes, turn chicken and sear for two more minutes. Transfer chicken to large plate or bowl.
Using remainder one tablespoon of olive oil and butter, add to same skillet, then add fresh garlic and sauté over medium heat, stirring until fragrant, about 30 seconds. Garlic should turn golden. Add chicken broth, and deglaze pan, scraping up any bits, and simmer for 3 minutes. Add fresh lemon juice, capers, parsley and simmer for 3 to 5 minutes. Mix one teaspoon of potato or corn starch with two teaspoons of cold water and slowly add to broth mixture with a whisk. Sauce should thicken slightly.
Return chicken back to skillet, cover, lower the heat and simmer for 6 to 8 minutes.