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Lemon chicken with thyme

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Ingredients/Components

flour - 3 Tbsp
salt - 1/2 tsp
pepper - 1/4 tsp
skinless, boneless chicken breast halves - 4 item
olive oil - 2 Tbsp
medium onion - 1 item
margarine - 1 Tbsp
chicken broth - 1 c
lemon juice - 3 Tbsp
thyme - 1/2 tsp
lemon wedges - 1 item
chopped parsley - 2 Tbsp

How to make lemon chicken with thyme:

In a plastic or paper bag, combine flour, salt and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess flour. In a large skillet, warm 1 tablespoon of the oil over medium heat. Add the chicken and brown on one side, about 5 minutes. Add the remaining 1 tablespoon oil; turn the chicken and brown well on the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside. Coarsely chop the onion. Add the margarine to the skillet. When the margarine melts, add the onion and cook, stirring until softened, 2 to 3 minutes. Stir in the reserved seasoned flour and cook, stirring until the flour is completely incorporated, about 1 minute. Add the broth, 2 tablespoons of the lemon juice and the thyme and bring the mixture to a boil, stirring constantly. Return the chicken to the skillet; reduce to medium-low and cover the skillet. Cook until the chicken is tender and opaque throughout, about 5 minutes. Divide the chicken among 4 plates. Stir remaining 1 tablespoon lemon juice into the sauce in the skillet and pour over the chicken. Serve the chicken with lemon wedges and a sprinkling of parsley, if desired. Excellent with buttered wide noodles. Serves 4.

Recipe categories: Main dish, Poultry, Meat.

Rating:

4.3

Average rating: 4.3, total votes: 4

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