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Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture
Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through. Cook in batches if you cannot fit into pan. Remove from pan and place in a dish to keep warm.
In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.
Gradually stir in chicken broth whisking after each addition until smooth.
Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally.
Add chicken back to pan and simmer 2-3 minutes. Stir in parsley and serve over pasta.