Recipe - Lemon Chicken Picata

This recipe is based on a super yummy dish I had at Grande Lux Cafe in Chicago.  I'm not so good at measurements - I just throw a bunch of stuff in until it looks and tastes right - so bear with me.  I misplaced my camera so I couldn't take a photo of it for you.

2 boneless, skinless chicken breasts
1/4 cup flour w/salt & pepper
olive oil
1/2 cup minced onion
2 cups sliced white mushrooms
1/2 cup cut/drained artichoke hearts
roux - 1/4 cup flour, 2 tbsp olive oil
1 tbsp capers
chicken stock (maybe a cup or so)
1 tbsp caper brine
juice of 1 lemon
2 tsp lemon zest
1 lb cooked thin spaghetti (time it so it's hot)

Slice chicken breasts to make them half as thick then cut them in half width wise.  Dust chicken with flour and cook in a well oiled pan on medium-high heat until browned on both sides and cooked thru.  Remove chicken from pan and set aside.  Reduce heat to medium.  Add a little more oil to the pan and add onion - cook until translucent.  Add mushroom and artichoke hearts and cook quickly to maintain texture and firmness.  Add flour and olive oil, mix well and cook to make a roux.  After cooking the roux for about 3-5 min, add chicken stock, raise heat to med-high, stir constantly until sauce thickens.  Reduce heat and add capers, brine, lemon juice and lemon zest.  Add chicken to sauce.  Season with salt and pepper to taste.  Serve over hot pasta immediately.  Serves 4.