Chicken With Lemon and Thyme
Sam Jones/Quinn Brein
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Simple and delicious, this Chicken with Lemon and Thyme recipe makes a wonderful summer supper. Serve accompanied by rice pilaf and asparagus or any other fresh seasonal veggies.
4 boneless, skinless, chicken breast halves
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons olive oil, divided
1 tablespoon butter
1 onion, chopped
1 cup chicken broth
3 tablespoons fresh lemon juice, divided
1/2 teaspoon dried thyme
lemon wedges and chopped fresh thyme, for garnish
In a large, resealable plastic bag, combine flour, salt, and white pepper. Shake to mix. Add chicken breasts to bag separately, seal, shake to coat, and then set aside. Save excess seasoned flour.
Heat 1 tablespoon of oil in a skillet over medium heat and add chicken. Brown on one side; add remaining tablespoon of oil and brown chicken on the other side. Transfer chicken to a plate.
Add butter and onions to skillet and cook until soft. Sprinkle reserved seasoned flour over onions and cook over low heat, stirring constantly until the flour is completely incorporated. Stir in broth, 2 tablespoons of lemon juice, and thyme. Bring mixture to a boil, stirring constantly. Return chicken to skillet. Reduce heat, cover, and cook for 5 minutes, or until the chicken is tender and reaches 165°F on a meat thermometer.
Before serving, stir remaining tablespoon of lemon juice into sauce in skillet. Garnish with lemon wedges and parsley.
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