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