Lemon Chicken with Thyme – Joseph Jensen

4 Servings

3 T. flour

½ t. salt

¼ t. pepper

4 skinless, boneless chicken breast halves (1 lb. Total)

2 T. olive oil

1 medium onion

1 T. butter/margarine

1 c. chicken broth

3 T. lemon juice

½ t. thyme

Lemon wedges (optional)

2 T. chopped parsley (optional)

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 T. of the oil over medium heat.  Add the chicken and brown on one side, about 5 minutes.  Add the remaining 1 T. oil, turn the chicken and brown well on the second side, about 5 minutes longer.  Transfer the chicken to a place and set aside.
3. Coarsely chop the onion.  Add the margarine/butter to the skillet.  When the margarine/butter melts, add the onion and cook, stirring, until softened, 2-3 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 T. of the lemon juice and the thyme and bring the mixture to a boil, stirring constantly.
6. Return the chicken to the skillet, reduce the heat to medium-low and cover the skillet.  Cook until the chicken is tender and opaque throughout, about 5 minutes.
7. Divide the chicken among the 4 plates.  Stir the remaining 1 T. 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.