1. Pound chicken to 1/4 inch thickness. 2. Season chicken with salt and pepper. 3. Heat 1 teaspoon of the oil over high heat. 4. Lightly coat chicken with flour shaking off excess. 5. Cook in skillet until brown and nearly cooked through. 6. Remove chicken and reserve on the side. 7. Add 1/2 tsp oil to the skillet reducing heat to low. 8. Saute green onions and garlic until tender. 9. Deglaze the pan with broth and wine (scraping browned bits from pan). 10. Add lemon juice and parsley. 11. Bring mixture to a boil over high heat (3 min). 12. Add lemon peel and salt and pepper to taste. 13. Return chicken to skillet and coat with sauce. 14. Cover skillet for 5 minutes over medium-low heat turning chicken once. 15. Plate the chicken and top with sauce and parsley for garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
