What 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.

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