PREP AND COOK CHICKEN

1. Trim chicken breast into strips and dry completely with paper towel. 
2. Sprinkle with salt and pepper and coat in a thin layer of flour.
3. Drizzle 2-3 TBSP of olive oil in a hot skillet.
4. When the oil has heated, add chicken strips (they should sizzle when you add them) and cook for about 4-5 minutes until golden brown. Flip to the other side and cook for about 2-3 minutes until golden brown and cooked all the way through. 
5. Once cooked, remove chicken to a plate and set aside. 

MAKE SAUCE

1. Pour a small amount (about 3 TBSP) of chicken broth to the pan and use a wooden spoon to scrape up all of the brown bits in the pan so they don’t burn.
2. Add butter, minced garlic, lemon zest and lemon juice and cook for a minute or two until fragrant. 
3. Add wine and let simmer for a few minutes. 
4. Add the rest of chicken broth and continue to simmer for about 5 minutes. Sauce will reduce in volume and deepen in flavor.
5. Remove a small portion of chicken broth and add one tablespoon of flour and mix. Add back to the skillet and continue to simmer for a couple minutes to thicken sauce. 
6. Add ½ tsp salt and ¼ tsp pepper to taste
7. Add chicken back to pan and turn it to coat on both sides. 
8. Plate over rice and sprinkle with finely chopped parsley and cracked pepper.