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Lemon Thyme Chicken
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3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
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
In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for
sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a
large nonstick skillet coated with cooking spray, cook chicken in oil over medium
heat for 7-9 minutes on each side or until juices run clear. Remove and keep
warm. In the same pan, saute 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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |