Step 1

Whisk together the flour, garlic powder, onion powder, salt and pepper.

Step 2

Dredge the chicken in the flour mixture to coat on all sides. Set aside.

Step 3

Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering. Add the chicken to the skillet and cook for 4-5 minutes or until golden brown. Flip the chicken over and cook for an additional 3-4 minutes or until golden. Transfer to a plate and keep warm.

Step 4

Add the remaining oil to the skillet and stir in the onions. Cook the onions for 4-5 minutes or until softened and beginning to caramelize. Stir in the garlic and lemon zest. Cook for an additional minute.

Step 5

Stir in the wine and deglaze the pan by scraping up the brown bits with a wooden spoon. Continue cooking until the wine reduces by half, approximately 2-3 minutes.

Step 6

Add the chicken stock, lemon juice and butter. Bring the mixture to a boil and reduce the heat to low.

Step 7

Stir in the half and half. Return the chicken to the pan and cook for an additional 5-10 minutes or until cooked through.

Step 8

Serve the chicken with the sauce over pasta or rice, if desired.