Sunday, January 31, 2010

Lemon Thyme chicken

3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breast halves
2 tsp. olive oil
1 medium onion, chopped
1 Tbsp. butter
1/2 tsp. dried thyme
1 c. reduced sodium 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 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.

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