Chicken meat is hammered into thin steaks, which are sprinkled with salt and pepper. In a pan warm the olive oil over high stove. The meat is ovalva flour and then lightly brushed to drop unnecessary. Place in a pan with the hot oil and fry until golden brown. Finished meat aside in the pan and fry the onion and the chopped garlic, pour broth and wine and stir about 3 minutes. Add lemon juice and parsley and leave to boil for 3 minutes. Add grated lemon peel and if needed - even salt and pepper. Returns meat to the sauce so as to be covered by it Cover the pan, reduce the heat at very low and leave it for about 5 minutes, turning once. Serve on a plate and pour the sauce, decorate with parsley.