Lemon Thyme Chicken
- Number of Servings: 4
Ingredients
3 tablespoon all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)2 teaspoons olive oil1 medium onion, chopped1 tablespoon butter1/2 teaspoon dried thyme1 cup chicken broth3 tablespoons lemon juice2 tablespoons minced fresh parsley
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 cooking spray, cook chicken in oil over medium heat for 7-9 minutes in 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.
1 serving= 1 chicken breast half with 3 tablespoons sauce
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ZVAMPYREROSE.
In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes in 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.
1 serving= 1 chicken breast half with 3 tablespoons sauce
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ZVAMPYREROSE.
Nutritional Info Amount Per Serving
- Calories: 216.7
- Total Fat: 7.0 g
- Cholesterol: 76.1 mg
- Sodium: 761.0 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 0.9 g
- Protein: 28.7 g
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