Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Heat remaining 1 tablespoon Olive Oil in same skillet and cook shallots and thyme, stirring occasionally, until shallots are tender, about 2 minutes. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon Sauce over chicken and serve, if desired, with hot cooked rice or pasta.
Cost per recipe*: $9.97.
Cost per serving*: $2.49.
*Based on average retail prices at national supermarkets.