Zesty Italian Chicken

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup less-sodium chicken broth fat-free (or water)
• 4 tablespoons flour all-purpose
• 1 tablespoon flat-leaf parsley fresh chopped
• 3  garlic cloves minced
• 0.3 cup dressing italian reduced-fat
• 1 teaspoon penzey's southwest seasoning dried italian
• 0.5  juice of lemon 
• 1 tablespoon olive oil extra-virgin
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• paper towels
• oven

Directions

1. Preheat oven to 35
2. Combine flour, Italian seasoning, and pepper in a bowl.
3. Dry the chicken breasts with a paper towel, then dredge them in the flour mixture. Pat off excess flour.
4. Heat olive oil in a large skillet over medium-high heat; add chicken breasts and cook 3 minutes on each side or until golden brown.
5. Remove chicken from the skillet and place in an ovenproof dish.
6. Bake 10-12 minutes.
7. About 3 minutes before the chicken is done, make the sauce. Reheat skillet over medium heat, add garlic, and saut 1 minute.
8. Add the broth and simmer until reduced by half.
9. Add the lemon zest, juice, and dressing; cook another minute.
10. Add the parsley and remove from heat.
11. Remove the chicken breasts from the oven. Spoon sauce over chicken and serve.