Place flour on a pie plate or shallow bowl. Prepare a separate plate with a piece of foil to be used to cover plate.

Sprinkle chicken with salt optional and pepper, then lightly dredge each piece in flour, shaking off excess flour.

Heat 1 tsp. oil in large non stick skillet over high heat. Place two pieces of chicken in the skillet and cook until brown and cooked through, about two minutes per side. Transfer chicken to reserved plate and tent with foil. Repeat process with other 2 pieces of chicken. Let pan cool.

Heat 1/2 tsp. oil in same skillet over low heat. Add green onions and garlic, saut�e until tender, about 2 minutes. Do not brown garlic.

Deglaze skillet with broth and wine, scraping up any browned bits left.

Add lemon juice and 1 Tbsp. parsley. Increase heat to high, boil until liquid is slightly reduced, about 3 to 5 minutes. Stir in lemon zest. Season with salt optional and pepper.

Return chicken to skillet, simmer until heated through, turning to coat.