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
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 Oct 13, 2010
15 min 30 min 45 min
15 min 30 min 45 min