Chicken with Lemon and Thyme
Print RecipeThis is excellent served with buttered noodles or risotto. I like a green salad as well. It’s easy to prepare and uses household staples. I have enough thyme growing in my herb garden for all of Winnipeg.
Ingredients
- 3 tbsp flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 skinless, boneless chicken breast halves (1 lb total)
- 2 tbsp olive oil
- 1 medium onion, rough chopped
- 1 tbsp butter or margarine
- 1 cup chicken broth
- 3 tbsp lemon juice
- 1/2 tsp fresh thyme leaves
- lemon wedges and chopped parsley (optional)
Instructions
- Combine flour, salt, and pepper in a plastic bag. Add the chicken and shake to coat lightly.
- Using a large skillet, add 1 tbs of the oil on medium heat. Add the chicken and brown on one side. Don’t let the pieces touch.
- Add the other tbs of oil, turn the chicken pieces, and brown well. Remove the chicken to a plate.
- Add the butter and onion to the skillet. Cook and stir until the onion softens, 2 or 3 minutes.
- Then, stir in the rest of the seasoned flour and stir until all the flour is mixed in. Add the broth and reduce the heat to med-low. Stir in 2 tbs of lemon juice and the thyme. Bring to a boil stirring constantly.
- Return the chicken to the skillet and cover the pan. Cook 5-7 minutes more until the chicken is tender and thoroughly done.
- Plate the chicken. Stir into the skillet the remaining lemon juice and then pour the sauce over the chicken.8. Garnish with parsley and lemon wedges if you wish.