Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick.

Remove chicken from bag and season all over with salt and black pepper.

In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

In a separate pan, steam the frozen peas according to the package directions.

In a separate pan, cook the pasta following the package directions.

Heat oil in a large skillet over medium-high heat.

Add chicken and saute 5 or 6 minutes per side, until golden brown and cooked through.

Add the lemon juice, wine and chicken broth and bring to a full simmer.

Simmer all the ingredients for 6 minutes, until chicken is cooked through and sauce thickens.

Add artichoke hearts and capers and simmer 2 more minute to heat through.

Blend in the peas to the mixture and serve hot, spoon some of the sauce over the pasta.

Serve this meal with a nice white wine and fresh Italian bread.