Lemon Chicken with Parmesan Crostini

Cooking Instructions

FOR CROSTINI: Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.

FOR CHICKEN: lb each chicken breast between sheets of plastic to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken breasts with flour; shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil. Repeat 1 teaspoon oil, flour and remaining chicken.

Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; saute until tender, about 2 minutes. Stir in broth and wine, scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley. Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper. Return chicken to skillet; simmer until heated through, turning to coat.

Meanwhile, preheat broiler. Broil crostini until cheese melts, watching closely, about 1 minute.

Transfer chicken to plates. Spoon pan juice over chicken. Sprinkle with remaining parsley. Serve over crostini.

Wine Pairing(s)

Domaine Vieille Julienne Chateauneuf du Pape