Recipe by Sarah R.
I found this on Tasteofhome.com
Top Review by PanNan
I made this for Pick A Chef Spring 2009. It was a great choice. Absolutely delicious. The chicken was moist and tender and the flavor of the sauce complimented it so well. I served it with plain rice and topped it with more of the sauce.
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 tablespoon butter
- 1⁄2 teaspoon dried thyme
- 1 cup chicken broth
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
Directions See How It's Made
- In a small bowl, combine the flour, salt and pepper.
- Set aside 4-1/2 teaspoons for sauce.
- Sprinkle the 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 onion in butter until tender.
- Add thyme and reserved flour mixture; stir until blended.
- Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve over chicken.
- Sprinkle with parsley.