4 (6-ounce) boneless, skinless chicken breasts
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
Zest of 1/2 lemon
1 clove garlic, minced
1 tablespoon fresh rosemary
2 tablespoons all-purpose flour
1/4 cup thinly sliced onion
Juice of 1/2 lemon
1/2 cup dry white wine
1 teaspoon Dijon mustard
DirectionsBetween two sheets of plastic wrap or wax paper, pound chicken breasts to 1/2-inch thickness. Using a fork, poke chicken several times (this helps the marinade penetrate the chicken).
In a large bowl, mix 1 tablespoon oil, the salt, pepper, lemon zest, garlic, and rosemary. Add chicken and toss until evenly coated. Refrigerate at least 1 hour or overnight.
Coat the chicken breasts in flour. In a large skillet over medium heat, heat 1 tablespoon oil until hot; cook chicken breasts 5 to 7 minutes per side or until chicken is golden brown and no longer pink in center. Remove chicken to a platter and cover to keep warm.
In the same skillet, add remaining 1 tablespoon oil. Cook onion 3 to 4 minutes or until soft. Add lemon juice, wine, and mustard; cook 2 to 3 minutes or until slightly reduced. Serve chicken topped with sauce.