1 tablespoon olive oil
1 teaspoon lemon zest
1 cup chicken broth
2 large onions, halved
3 lower fat cooking, fillets chicken breasts
1 teaspoon Italian seasoning
1 tablespoon grated Parmesan cheese
In a skillet, heat olive oil over medium heat. Add lemon zest and stir-fry frequently until lightly browned, about 5 minutes. Reduce heat to medium, and add chicken and onions. Return to medium low heat and continue to fry about 6 minutes on each side.
Return chicken, onion mixture, Italian seasoning, Parmesan cheese, and chicken to medium low heat. Continue baking 2 minutes, stirring occasionally, to keep chicken moist.
Remove chicken and acid mixture from oven. Place on serving platter. Let stand 10 minutes, then continue baking until no longer pink and juices run clear, about 5 minutes more.