I ran across this recipe in my mom’s large binder of cut-out recipes. I’m not sure where it came from. It may have been a magazine or book called either Extra-Light Cooking or Creative Everyday Cooking. Either way, it is an excellent, yummy, quick recipe that has proven very popular at home.
- 3 tbsp flour
- ½ tsp salt
- Pepper, to taste
- 4 skinless, boneless chicken breast halves (1 lb total)
- 2 tbsp cooking oil
- 1 onion
- 1 tbsp butter
- 1 cup chicken broth
- 3 tbsp lemon juice
- ½ tsp thyme
- Freshly chopped parsley, to taste
- In a Ziploc bag, combine the flour, salt and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the leftover seasoned flour.
- In a large skillet, warm 1 tbsp of the oil over medium heat. Add the chicken and cook for about 5 minutes to brown one side. Add the remaining tablespoon of oil, turn the chicken and cook for about 5 minutes more to brown the other side. Transfer the chicken to a plate and set aside.
- Coarsely chop the onion. Add the butter to the skillet. When the butter melts, add the onion and cook for 2 to 3 minutes, stirring, until softened.
- Stir in the reserved seasoned flour and cook, stirring, until the flour is completely incorporated.
- Add the broth, 2 tablespoons of the lemon juice and the thyme. Bring the mixture to a boil, stirring constantly.
- Return the chicken to the skillet, reduce the heat to medium-low and cover the skillet. Cook for about 5 minutes until the chicken is tender and opaque throughout.
- Transfer the chicken to a serving platter. Stir the remaining tablespoon of lemon juice into the sauce in the skillet and pour the sauce over the chicken. Sprinkle with the chopped parsley.
Comments: This recipe probably takes about 30 minutes max to make. I recommend using a pot instead of a skillet because the oil will sizzle and pop. When browning the chicken, make sure it does not stick to the bottom; if any bits stick to the pot or skillet, you can easily scrape them off when making the sauce. Both times I made this chicken, it comes out deliciously tender and the lemon sauce is great with just the right hint of thyme. It goes well with rice.