Buttered onions are a great addition to the lemon sauce of this easy supper. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek of Corsicana, Texas
- 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. Yield: 4 servings.
Originally published as Lemon Thyme Chicken in Light & Tasty April/May 2006, p19
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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