1With meat mallet ,flatten chicken breast to about 1 inch thickness. Set aside.
2In shallow bowl combine the flour,garlic powder, salt, pepper, and lemon zest. Mix well with fork. Lightly coat each chicken breast and fry in pan in olive oil. Fry on each side for about 3 minutes. Set aside on plate with paper towel.
3In large skillet saute mushroom in the butter. (do not cook all the way) Add the tablespoon of flour and stir, till well blended. now add the sweet and dry wine, chicken stock, and lemon juice. Bring to boil for about 2 minutes lower heat and simmer. ( about 5 minutes)
4Boil pasta. Now add chicken pieces while pasta is ready.
5Drain pasta, pour into nice large bowl and place chicken pieces on top. Pour sauce over chicken and pasta, garnish with fresh parsley and serve.