Zesty italian chicken

Chicken second courses

Chicken: 4 tablespoons all-purpose flour 1 teaspoon dried Italian seasoning ¼ teaspoon black pepper 4 (6-ounce) skinless, boneless chicken breast halves 1 tablespoon extra-virgin olive oil Sauce: 3 garlic cloves, minced ¼ cup fat-free, less-sodium chicken broth (or water) Zest and juice of ½ lemon ¼ cup reduced-fat Italian dressing 1 tablespoon chopped fresh flat-leaf parsley