· 4 chicken breasts (pounded to about 1/2 inch thick or cut in half crosswise)· 1/2 cup flour· 1 lemon (zested)· 2 tablespoons olive oil (more as needed)· salt & pepper to taste· 1/4 cup butter· 1 1/2 tablespoons flour· 1 cup chicken broth· 1/2 lemon (juiced (about 1 1/2 tablespoons))· 1/2 cup white wine (or chicken stock)· 3 tablespoons capers (drained)· 2 tablespoons fresh parsley (chopped)
Step 1Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixtureStep 2Heat 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 3In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.Step 4Gradually stir in chicken broth whisking after each addition until smooth.Step 5Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally.Step 6Add chicken back to pan and simmer 2-3 minutes. Stir in parsley and serve over pasta.