Chicken Piccata

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1 pound chicken scaloppini (about 4 ounces each)

Kosher salt and freshly ground black pepper

1 tablespoon plus 1 teaspoon all-purpose flour, divided

3 teaspoons extra-virgin olive oil

2 garlic cloves, finely chopped

1/2 cup low-sodium chicken broth

Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice

1 teaspoon white wine vinegar

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon capers, drained and rinsed

1 tablespoon unsalted butter

Baby arugula for garnish

Whole-wheat angel hair pasta or roasted potatoes, for serving

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