4 chicken breast halves, butterflied and pounded to about ½-inch thickness
½ cup plus 1 ½ tablespoons all-purpose flour
¼ cup grated Parmesan cheese
Zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
¼ cup butter
1 cup chicken broth
½ cup white wine or chicken stock
2 tablespoons lemon juice
¼ cup capers
2 tablespoons chopped fresh parsley
Combine ½ cup of the flour, Parmesan, lemon zest, salt, and pepper. Dredge the chicken in flour mixture
In a large skillet oil over medium-high heat, heat the olive oil. Add the chicken and cook until browned on the first side, 3 to 4 minutes. Turn the chicken over and cook until browned on the second side and cooked through, about 3 minutes more. Remove the chicken from the pan, transferring it to a platter.
Add the butter to the skillet and when it is melted and bubbling, sprinkle the remaining flour over it. Cook, whisking constantly, until the mixture is smooth, about 3 minutes.
While whisking continuously, slowly add the broth.
Add the wine, lemon juice, and capers and simmer for about 3 minutes, whisking occasionally, until the sauce thickens.
Return the chicken to the skillet and cook for 2 to 3 minutes more to heat the chicken.
Serve hot, garnished with parsley.