Step 1

Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture

Step 2

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.

Step 3

In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.

Step 4

Gradually stir in chicken broth whisking after each addition until smooth.

Step 5

Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally.

Step 6

Add chicken back to pan and simmer 2-3 minutes. Stir in parsley and serve over pasta.