Home » Main dish » Lemon chicken with thyme

Lemon chicken with thyme

CookItEasy.net Team

CookItEasy.net

support@cookiteasy.net

Ingredients/Components

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

How to make lemon chicken with thyme:

In a plastic or paper bag, combine the flour, salt and pepper; shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned 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; bring the mixture to a boil, stirring constantly.

Return the chicken to the skillet. Reduce the heat 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 the remaining 1 tablespoon of 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.

Per Serving: Calories: 250. Protein: 28 grams. Fat: 12 grams. Carbohydrates: 7 grams. Cholesterol: 66 milligrams. Sodium: 635 milligrams.

Recipe categories: Main dish, Poultry, Meat.

Rating:

3.7

Average rating: 3.7, total votes: 6

Complain about this recipe

Related ingredients:

egg, beaten, ground beef, tomatoes, can orange juice, ground ham, can asparagus tips, drained, each: teriyaki sauce and dry sherry, dried marrow, navy, great northern or pea beans