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Lemon Thyme Chicken

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (4 ounce) boneless, skinless chicken breast halves
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • 1 cup chicken broth
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley (optional)
(optional): Pound chicken breasts until about ½ inch thick. (This just speeds cooking.)

1. In a small bowl, combine the flour, salt and pepper. Coat both sides of chicken. Set aside remainder (about 41/2 teaspoons) for sauce. Cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.

2. In the same pan, sauté onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley, if desired.


Serves 4 People
Submitted by Christine Cunningham - Hamden, CT Oct 13, 2010
15 min 30 min 45 min

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