Minutes to Prepare: 25 / Number of Servings: 4
I personally don’t add salt or pepper since we season stuff when served but including in case you want to add in. Also, if using more than 1 lb of chicken, add a little more thyme. ~ j
3 Tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
4 skinless, boneless chicken breast halves (about 4 ounces each)
2 Tablespoons olive oil
1 medium onion, coarsely chopped
1 tablespoon butter
1 cup chicken broth
3 Tablespoons lemon juice
½ teaspoon thyme
Lemon wedges (optional)
2 Tablespoons chopped parsley (optional)
1) In a plastic or paper bag (or bowl), combine the flour, salt and pepper and shake / stir to mix. Add chicken and shake/roll to coat lightly. Remove chicken and reserve excess flour.
2) In a large skillet, warm 1 tablespoon of oil over medium heat. Add chicken and brown on one side, about 5 minutes. Add the remaining 1 tablespoon of oil, turn chicken and brown well on other side, about 5 minutes. Transfer chicken to a plate and set aside.
3) Coarsely chop onion. Melt butter in skillet then add onion and cook, stirring, until softened (2 - 3 minutes).
4) Stir in reserved flour and cook, stirring, until flour is completely incorporated, about 1 minute.
5) Add the broth, 2 Tablespoons of lemon juice and the thyme and bring mixture to a boil, stirring constantly.
6) Return the chicken to skillet, reduce heat to medium-low and cover skillet. Cook until chicken is tender and opaque throughout (about 5+ minutes depending on size of pieces of course).
7) Divide chicken among 4 plates. Stir remaining 1 Tablespoon of lemon juice into the sauce in skillet and pour over chicken. If desired, serve with lemon wedges and sprinkling of parsley.
Approx #s per serving: Calories: 250 Protein: 28g Fat: 12g Carbs: 7g Cholesterol: 66mg