4 boneless skinless chicken breasts
3 Tablespoons flour
1 1/2 Tablespoons olive oil
1/4 cup finely chopped green onions
1/2 cup chicken broth
2 Tablespoons lemon juice (I use a little more)
2 Tablespoons chopped fresh parsley
1 Tablespoon grated lemon peel
2 minced cloves of garlic
1/4 cup dry white wine (of course I use a little bit more)
salt and pepper
Pound chicken to 1/4" thick and sprinkle with salt and pepper. Place flour in a bowl.
Heat olive oil in skillet.
Lightly coat chick with flour and brown until cooked thru.
Put chicken on a plate.
Heat a little more olive oil and add green onions and garlic, saute until tender.
Stir in broth and wine.
Add lemon juice and parsley.
Bring to a boil and mix in lemon peel and season to taste with salt and pepper.
Return chicken to skillet and simmer in sauce until heated thru.