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Lemon Chicken with Thyme Recipe

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This recipe for Lemon Chicken with Thyme, by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Powell
Added: Wednesday, April 26, 2006


3 T. flour
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts
2 T. olive oil
1 medium onion
1 T. margarine
1 c. chicken broth
3 T lemon juice
1/2 tsp thyme
2 T chopped parsley, optional

In a plastic bag, combine flour, salt and pepper, and shake to mix. Add the chicken and shake to coat lightly. Remove chicken and reserve excess seasoned flour.

In a large skillet, warm 1 T of the oil over medium heat. Add the chicken and brown on one side, about 5 min. add the remaining 1 T oil turn the chicken and brown well on the second side, about 5 min longer. Transfer the chicken to a plate and set aside.

Coarsely chop the onion. Add the margarine to the skillet. When the margarine melts, add the onion and cook, stirring until softened, 2-3 min. Stir in the reserved seasoned flour and cook, stirring until the flour is completely incorporated, about 1 min. Add the broth, 2 T of the lemon juice and the thyme and 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 until the chicken is tender and opaque throughout, about 5 min. Stir the remaining 1 T lemon juice into the sauce in the skillet and pour over the chicken. Serve with rice.




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