Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Flour 1 tb Margarine
1/2 ts Salt 1 c Chicken Broth
1/4 ts Pepper 3 tb Lemon Juice
4 ea Skinless Chicken Breast halv 1/2 ts Thyme
1 x (1 pound total weight) 1 x Lemon Wedges (Optional)
2 tb Olive Oil 2 tb Chopped Parsley (Optional)
1 ea Medium Onion

1. In a plastic or paper bag, combine the flour, salt and pepper and
shake to mix. Add the chicken and shake to coat lightly. Remove the
chicken and reserve the excess seasoned flour.
2. In a large skillet, warm 1 tablespoon of the oil over medium heat.
Add the chicken and brown on 1 side, about 5 minutes. Add the
remaining 1 tablespoon of oil, turn the chicken and brown well on the
second side, about 5 minutes longer. Transfer the chicken to a plate
and set aside. 3. Coarsely chop the onion. Add the margarine to the
skillet. When the margarine melts, add the onion and cook, stirring,
until softened, 2 or 3 minutes.
4. Stir in the reserved seasoned flour and cook, stirring, until the
flour is completely incorporated, about 1 minute.
5. Add the broth, 2 tablespoons of lemon juice and the thyme and
bring the mixture to a boil, stirring constantly.
6. Return the chicken to the skillet, reduce the haet to medium-low
and cover the skillet. Cook until the chicken is tender and opaque
throughout, about 5 minutes.
7. 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.

Browse by categories