• Slice each chicken breast in half horizontally (only if using whole breasts), and pound lightly so all of the pieces are an even thickness, about ¼-inch thick. Cut into smaller pieces if too large.

  Sprinkle generously with salt and pepper.
• On a large plate, combine the flour, half of the lemon zest, and more salt and pepper. Coat the chicken breasts lightly (dredge) in the flour and shake off the excess flour from each piece.
• Heat a large skillet over medium heat and add 1 Tablespoon of oil. Cook half of the chicken pieces in the skillet until golden brown on each side, about 3-4 minutes, or until cooked through. Remove from the pan to a clean plate.

  Heat another 1 Tablespoon of oil in the pan, add the remaining chicken, cook as above, then add those pieces to the plate.

Make the Sauce:

• Melt 2 Tablespoons of butter in the pan. Add the minced garlic and cook until fragrant, about 30 to 45 seconds.

  Add the wine and scrape up the browned bits from the bottom of the pan. Cook until the wine has evaporated by half.
• Whisk in the chicken stock and lemon juice, stirring until the sauce is smooth. Add the capers and simmer the sauce for 3-5 minutes, on low heat, until the sauce is slightly thickened.

  Turn off the heat and whisk in the remaining 3 Tablespoons of very cold butter, small bits at a time, letting each piece melt before adding the next piece.
• Return the heat to low and add chicken pieces back to the pan along with any accumulated juices, and remaining lemon zest.

  Rewarm everything for a few minutes on low heat. Coat the pieces with sauce.
• Garnish with chopped parsley and serve with sauce drizzled over the top of each piece.