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Export 11 ingredients for grocery delivery
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.