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Lemon Thyme Chicken

By: Kay Shimonek

"Buttered onions are a great addition to the lemon sauce of this easy supper. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek of Corsicana, Texas"

Rate/Review | Read Reviews (30)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless, skinless chicken breast halves
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

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 nonstick 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.

Footnotes

Nutrition Facts: 1 chicken breast half with 3 tablespoons sauce equals 213 calories, 8 g fat (3 g saturated fat), 70 mg cholesterol, 614 mg sodium, 10 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 very lean meat, 1 fat, 1/2 starch.