Place the oil in a sauté pan and brown the chicken.
Add the shallots, garlic and continue the cooking until everything is lightly browned.
Deglaze the pan with the lemon juice. Add the broth, the cheese and the capers. Bring the liquid to boiling. Cover the pan and simmer for 20 minutes.
Remove the cover and continue the cooking for about 10 minutes or just until the sauce has reduced by half.
Zest the lemon whit the zest n’ press.
Sprinkle the chicken whit lemon zest and the chives.
Serve with steamed potatoes or egg noodles.