4 boneless skinless chicken breasts
3 tablespoons flour
1 1/2 tablespoons olive oil
1/4 cup finely chopped green onions
2 minced cloves of garlic
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
salt and pepper
Pound chicken to 1/4 inch thick and sprinkle with
salt and pepper.
Place flour in a bowl. Heat 1 teaspoon oil in a
nonstick skillet over
high heat. Lightly coat chicken with flour and
transfer to skillet
and cook until brown and cooked through, about
2 minutes per side.
Transfer chicken to plate and keep warm.
Heat 1/2 teaspoon olive oil in same skillet over
low heat. Add green
onions and garlic; saute until tender. Stir in
broth and wine
scraping browned bits from pan. Add lemon juice
and 2 tablespoons
chopped parsley. Increase heat to high and bring
to a boil, simmering
for about 3 minutes. Mix in lemon peel and season
to taste with salt
and pepper.
Return chicken to skillet and simmer in sauce until
heated through
turning to coat. Transfer chicken to plate, spoon
juices over chicken
and sprinkle with remaining parsley.