4 boneless, skinless chicken breast halves 1/3 cup chopped parsley 1 teaspoon lemon zest 1 garlic clove, minced Salt and pepper Gf flour for dredging chicken 2 Tablespoons olive oil 1 cup gf Chicken Stock 1 Tablespoon lemon juice 1 Tablespoon butter
Directions
Combine parsley, lemon zest and garlic in a small bowl and set aside.
Season chicken with salt and pepper and dredge in flour.
Heat a large, heavy skillet over medium-high heat and add olive oil. When oil is hot, add chicken and brown on both sides. Remove chicken to a plate, cover and keep warm.
Add broth and lemon juice to skillet and scrape up browned bits. Return chicken to pan, cover and cook until done, about 5 minutes.
Remove chicken again; cover and keep warm.
Stir in parsley, zest and garlic mixture, correct seasonings.
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