• Spiralize the zucchini. Toss zucchini with 1/2 tsp. salt in a strainer and set over a bowl; let sit for 15 minutes. Gently squeeze zucchini noodles to release any liquid, discard the liquid and place the zucchini in a bowl, set aside for now.
  6 small zucchini (or 2-3 large), 1 tsp. salt

For the chicken:

• Meanwhile, sprinkle both sides of chicken evenly with garlic powder, salt and pepper. Dredge chicken in flour in a shallow dish; shake off excess. Set the chicken on a plate and repeat with remaining chicken.
  1 tsp. salt, 1 1/2 lb. chicken cutlets (about 5-7 cutlets)*, 1 tsp. garlic powder, 1/2 tsp. pepper, 1/3 cup All-Purpose Flour*
• Heat 2 Tbsp. butter and 1 Tbsp. olive oil in a frying pan over medium high heat.
  4 Tbsp. butter, divided, 2 Tbsp. olive oil, divided
• Once hot, place chicken cutlets in pan (do not crowd the pan) and brown on each side, about 3 minutes per side. Remove the chicken from the pan and set on a new plate. (Chicken will not be fully cooked yet, that's OK)
• Turn the heat to medium-low and to the same pan, add in the capers, lemon juice, white wine, and garlic. Whisk in remaining 2 Tbsp. butter. Use a spatula to scrape up the browned bits if needed. Bring the sauce to a simmer and then thicken by adding in a cornstarch slurry: 1 Tbsp. cornstarch mixed with 1 Tbsp. water. While the sauce is simmering, mix the water and cornstarch together in a small dish and whisk into the sauce. Continue to whisk, the sauce will begin to thicken.
  2 large fresh lemons, squeezed (about 1/3 cup), 3 Tbsp. capers, 1/2 cup white wine (or chicken broth), 2 cloves garlic
• Place the chicken back into the pan, spoon some of the sauce over the chicken. Place a lid on the pan and turn heat to low. Let cook for 10-15 minutes or until chicken reaches an internal temperature of 165°F.

For the zoodles

• Make sure all excess water is removed from zoodles, but be careful to not squeeze the zucchini too much so it doesn't get mushy. Add zoodles to a non stick sauce pan and cook for 2-3 minutes, or just until zoodles become warm. Do not overcook zoodles, they will get soggy.

For the tomatoes (optional but yummy to add on top of chicken)

• Empty can of diced tomatoes in a small saucepan. Add in basil, pinch of salt & pepper and 1 Tbsp. extra virgin olive oil. Bring to slight boil, or hot enough to top on zoodles and chicken.
  1 tsp. salt, 1 tsp. fresh basil, 1 (14.5 oz.) can diced tomatoes with chiles, 1/2 tsp. pepper
• Plate chicken and garnish with lemon slices, fresh parsley, and the tomatoes if desired over zoodles or a whole grain noodle.