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Chicken with Lemon and Thyme

Print Recipe Mary Jane Tonozzi | Nativity of Our Lord Catholic Church | Spring Valley, Illinois
This 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.
Course Main Courses
Servings 4 people

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.
Keyword Chicken, Lemon, Thyme