CHICKEN W/ THYME
you will need:
3 tbsp. Flour
1/2 tsp. Salt
1/4 tsp. Pepper
4 Boneless, Skinless Chicken Breast halves
2 tbsp. Olive Oil
1 medium size Onion
1 tbsp. Margarine
1 c. Chicken Broth
3 tbsp. Lemon Juice
1/2 tsp. Thyme
Lemon Wedges (optional)
2 tbsp. chopped Parsley (optional)
In a plastic 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. In a large skillet, warm 1 tbsp. of the oil
over medium heat. Add the chicken and brown on one side, about 5 minutes.
Add the remaining 1 tbsp. 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 tbsp. of the lemon juice and the thyme and bring the mixture
to a boil, stirring constantly. Return the chicken to the skillet, reduce
heat to medium-low and cover the skillet. Cool until the chicken is
tender and opaque throughout, about 5 minutes. Divide the chicken among
4 plates. Stir the remaining tbsp. lemon juice into the skillet and
pour over the chicken. Serve with parsley, if desired.