Prep 10 mins
Cook 25 mins
I found this on Tasteofhome.com
- 44.37 ml all-purpose flour
- 2.46 ml salt
- 1.23 ml pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 9.85 ml olive oil
- 1 medium onion, chopped
- 14.79 ml butter
- 2.46 ml dried thyme
- 236.59 ml chicken broth
- 44.37 ml lemon juice
- 29.58 ml minced fresh parsley
- 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.
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.