Carol L. Cain
Lemon Chicken with Thyme
(paraphrased from "Creative Everyday Cooking") From: js7p+@andrew.cmu.edu (Janet Lee Suchockas) 3 T. flour 1/4 t. pepper 1/2 t. salt 4 skinless, boneless chicken breast halves 2 T. olive oil 1 T. margarine 1 medium onion, coarsely chopped 1 c. chicken broth 3 T. lemon juice 1/2 t. thyme Lemon wedges (optional) 2 T. chopped parsley (optional) 1. In a bag, combine flour, salt, and pepper. Add chicken, shake to coat. Remove chicken, reserve excess flour. 2. In a large skillet, brown chicken in 1 T. oil for about 5 minutes. Flip, add 1 T. oil, brown other side for 5 minutes. Put chicken on plate and set aside. 3. Add margarine to skillet. Cook onion until softened, about 2-3 minutes. 4. Stir in reserved flour, cook for about 1 minute. 5. Add broth, 2 T. lemon juice, and thyme and bring to boil, stirring constantly. 6. Return chicken to skillet, reduce heat and cover. Cook chicken until done, about 5 minutes. 7. Put chicken on plates. Add remaining 1 T. lemon juice to sauce in skillet. Pour sauce over chicken. Garnish with lemon wedges and parsley. ************************************************************ NOTES (my addition) 1. Omit the 1/2 t. salt, especially if you're using bullion cubes for the broth. 2. Use butter instead of margarine for better taste. 3. You can substitute 1 t. onion powder or 1 T. dried chopped onion for the whole fresh onion if you don't care for onions (you need a little onion flavor, though). 4. Serve over brown (or white) rice. 5. Recipe can be halved. ************************************************************ Serves 4. Per serving: calories 250 protein 28 g fat 12 g carb 7 g cholsterol 66 mg sodium 635 mg