Instructions: Pound chicken breasts between sheets of plastic to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Place flour in a bowl.

Heat 1 tablespoon oil in a large non-stick skillet over high heat. Lightly coat chicken with flour. Shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes on each side. Transfer chicken to plate. Repeat with remaining chicken, oil, and flour.

Heat 1/2 teaspoon olive oil in same skillet over low heat. Add green onions and garlic and saute until tender. Stir in broth and wine, scraping up all the browned bits in the skillet. Add lemon juice and 2 tablespoons chopped parsley. Increase heat to high; bring to boil, simmering for about 3 minutes.

Mix in lemon peel, season with salt and pepper. Return chicken to skillet and simmer until heated through, turning to coat. Transfer chicken to plate, spoon juices over chicken. Sprinkle with remaining parsley.

This recipe yields 4 servings.

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