Lemon Thyme Chicken

3 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
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

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.