I found this recipe many years ago when my children were toddlers. I've changed it a little over the years to make it my own. Everyone in my family just loves it!
- 3 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (1-1/2 pounds)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 tablespoon butter
- 1 cup chicken broth
- 3 tablespoons lemon juice
- 2 teaspoons dried basil
- 1/2 teaspoon dried thyme
- 4 lemon slices
- 2 tablespoons minced fresh parsley
- Hot cooked rice, optional
- In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish.
- In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired. Yield: 4 servings.
Originally published as Baked Lemon Chicken in Country Extra March 1996, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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