chicken scallopini

Directions :

1. Zest 1 teaspoon of lemon zest*. Cut the rest of the lemon into wedges for serving and set aside.
2. Dab the chicken dry with a paper towel and sprinkle with ½ teaspoon lemon zest, salt and pepper. Lightly dust the chicken with flour.
3. In a 10-inch nonstick skillet, heat the olive oil over medium-high heat. Add the chicken (in batches if needed), and brown 2 to 3 minutes per side, or until cooked through. Transfer to a plate to keep warm.
4. Add the butter and garlic to the pan and cook until fragrant, about 1 minute.
5. Stir in white wine, broth, capers, and remaining lemon zest. Simmer for 3 minutes.
6. Add the chicken and simmer for 1 minute more to heat through. Garnish with parsley if desired, and serve with lemon slices.