Ingredients
2½tsplemon pepper seasoning,divided
3tbspolive oil,divided
6green onions,sliced
1medium zucchini,sliced, or 8 oz mushrooms
⅓cupflour
4chicken breasts
½cupchicken stock
¼cupwhite wine
1small lemon,juiced
1tbspflour,I use flour from the dredge mixture
½tspMcCormick Ground Black Pepper
½tspMcCormick Garlic Powder
parsley,for garnish
Preparation
Preheat oven to 350 degrees F.
Heat 1 tablespoon of olive oil in a skillet. Fry zucchini, 1 teaspoon of lemon pepper seasoning, and green onion for about 2 to 3 minutes. Place in bottom of a 2-quart casserole dish or dutch oven.
Mix together flour and 1½ teaspoons of the lemon pepper seasoning. Dredge chicken breasts in flour mixture.
Add olive oil to a skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini
Place wine, broth, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.
Pour into a warm skillet while whisking and bring to a boil. Simmer 1 minute. Season with salt and pepper to taste. Spoon sauce over chicken breasts.
Cover and bake for 20 minutes. Remove cover and bake for 10 to 15 minutes longer or until internal temperature reaches 165 degrees F.
