A delightful and easy-to-make chicken dish with a zesty lemon sauce.
Flatten the chicken breasts to an even thickness.
Use a plastic wrap to cover the chicken while pounding to avoid mess.
Season the chicken with salt and pepper.
Season generously for a well-balanced flavor.
Heat half of the olive oil in a skillet over medium-high heat.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Dredge the chicken in flour, shaking off the excess.
Lightly coat the chicken to avoid a heavy crust.
Cook the chicken in the skillet until golden brown on both sides and nearly cooked through. Remove and set aside.
Avoid overcrowding the skillet to maintain the heat.
Add the remaining olive oil to the skillet and reduce the heat to medium.
Scrape the bottom of the skillet to incorporate the browned bits into the sauce.
Sauté the green onions and garlic until fragrant.
Stir constantly to prevent the garlic from burning.
Deglaze the skillet with chicken broth and white wine, scraping up any browned bits.
Let the liquid reduce slightly to concentrate the flavors.
Stir in the lemon juice, parsley, and lemon zest. Bring to a simmer.
Taste the sauce and adjust seasoning if needed.
Return the chicken to the skillet, spooning the sauce over it. Cover and cook for 5 minutes.
Turn the chicken halfway through for even cooking.
Serve the chicken topped with the sauce and garnished with additional parsley.
Pair with a side of your choice for a complete meal.
