Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. In 12-inch nonstick skillet heat 1 tablespoon olive oil over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.
In same skillet heat remaining 1 tablespoon olive oil and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. 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.
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