Chicken in Wine with Scallion

• 2 teaspoons olive oil
• 4 each chicken breast halves, boneless, skinless
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons flour, all-purpose
• 1 clove garlic minced
• 3/4 cup white wine
• 1 each bay leaves
• 3 each scallions, spring or green onions sliced
• 1 tablespoon parsley leaves chopped

1. In skillet heat oil over med-high heat.
2. Sprinkle chicken with salt and pepper; coat in flour.
3. Add chicken to skillet; cook 4 minutes per side.
4. Pour drippings from skillet.
5. Add wine, bay leaf and zest.
6. Reduce heat to med-low.
7. Cover and simmer until chicken is tender and juices run clear, 12 minutes.
8. Transfer chicken to plate.
9. Increase heat to high.
10. Bring pan juices to a boil; cook until slightly thickened, about 2 minutes.
11. Stir in scallions and butter.
12. Pour sauce over chicken; sprinkle with parsley.

olive oil, chicken breast halves, salt, black pepper, flour, garlic, white wine, bay leaves, scallions, parsley

Taken from recipeland.com/recipe/v/chicken-wine-scallion-45933 (may not work)