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, 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; saut?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.