This recipe came from Light & Tasty's 2007 hardback annual cookbook. I was looking for a good chicken recipe to fix for company we were having over for supper, and it fit the bill. Not only was it very simple to pull together, but it was really good and it looked like something you'd get at a restaurant. I loved the light lemony flavor, and everyone else enjoyed it too. I doubled the recipe since I was feeding 4 adults and 2 children. I also ended up using fresh thyme rather than dried, because I had it on hand and surprisingly found myself out of dried thyme.
Lemon Thyme Chicken
- 3 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 boneless skinless chicken breasts
- 2 tsp. olive oil
- 1 medium onion, chopped
- 1 Tbsp. butter
- 1/2 tsp. dried thyme
- 1 cup chicken broth
- 3 Tbsp. lemon juice
- 2 Tbsp. minced fresh parsley
- In a small bowl, combine the flour, salt and pepper. Set aside 4 1/2 tsp. for sauce.
- Sprinkle remaining flour mixture over both sides of chicken.
- In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.
- In the same pan, saute the onion in butter until tender.
- Add the thyme and reserved flour mixture; stir until blended.
- Gradually stir in the broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve over chicken.
- Sprinkle with parsley.
You can see additional posts in the 2009 "Eating While Broke" series by clicking the following links:
Recipes from 2008 can be found at the following links: