posted by Sue Freeman 01-25-99 7:03 PM
Lemon Chicken with Thyme
3 T flour
1/2 teaspoon salt
1/4 tsp pepper
4 skinless, boneless chicken breasts
2 Tablespoons olive oil
1 medium onion
1 Tablespoon margarine
1 cup chicken broth
3 Tablespoons fresh lemon juice
1/2 teaspoon thyme
2 Tablespoons chopped parsley
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 flour.
IN a large skillet, warm l tablespoon 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 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 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 the heat to a medium low heat and cover the skillet. Cook until the
chicken is tender and opague throughout. About 5 minutes.
Divide the chicken among 4 plates. Stir the remaining l tablespoon lemon juice into the sauce in the skillet and
pour over the chicken. Serve with lemon wedges and sprinkle with parsely.
350 calories; protein 28 grams; 12 fat grams; 7 carbohydrate grams, 66 mg cholestrol ; 635 mg sodium