1. In a separate bowl, combine flour, lemon zest, salt, and pepper. Roll pieces of chicken in flour mixture.
2. Heat olive oil in a frying pan put chicken slices in it. Fry for 4-5 minutes on each side. All pieces do not fit on one side, fry in batches. Put the fried pieces on a separate plate.
3. Melt the butter in the same pan and add the flour. Stew simmering for 1-2 minutes until golden brown.
4. Add the chicken stock gradually while stirring. After that add lemon juice, white wine, and capers. Cook for 3 minutes, whisking periodically.
5. Put the chicken pieces back into the pan, simmer for 4-5 minutes until cooked. Add parsley before serving. Serve with spaghetti, mashed potatoes or vegetables.