Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 T Flour
1/2 t Salt
1/4 t Pepper
4 ea Skinless Chicken Breast halv
1 x (1 pound total weight)
2 T Olive Oil
1 ea Medium Onion
1 T Margarine
1 c Chicken Broth
3 T Lemon Juice
1/2 t Thyme
1 x Lemon Wedges (Optional)
2 T Chopped Parsley (Optional)

1. In a plastic or paper 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 excess seasoned flour.
2. In a large skillet, warm 1 tablespoon of the oil over medium heat. Add
the chicken and brown on 1 side, about 5 minutes. Add the remaining 1
tablespoon of oil, turn the chicken and brown well on the second side,
about 5 minutes longer. Transfer the chicken to a plate and set aside.
3. Coarsely chop the onion. Add the margarine to the skillet. When the
margarine melts, add the onion and cook, stirring, until softened, 2 or
3 minutes.
4. Stir in the reserved seasoned flour and cook, stirring, until the flour
is completely incorporated, about 1 minute.
5. Add the broth, 2 tablespoons of lemon juice and the thyme and bring the
mixture to a boil, stirring constantly.
6. Return the chicken to the skillet, reduce the haet to medium-low and
cover the skillet. Cook until the chicken is tender and opaque
throughout, about 5 minutes.
7. Divide the chicken among 4 plates. Stir the remaining 1 tablespoon of
lemon juice into the sauce in the skillet and pour over the chicken.
serve the chicken with lemon wedges and a sprinkling of parsley, if
desired.

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