Lemon Chicken with Thyme

Ingredients:

3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 (1/2 pound each) skinless chicken breast halves
3 tablespoons olive oil
1 medium onion
1 tablespoon margarine
1 cup chicken broth
3 tablespoons lemon juice
1/2 teaspoon thyme
lemon wedges (optional)
2 tablespoons chopped parsley (optional)

Preparation:

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.

In a large skillet, warm 2 tablespoon of the oil over medium heat. Add
the chicken and brown on 1 side, for about 5 minutes. Add the
remaining 1 tablespoon of oil, turn the chicken and brown well on the
second side for about 5 minutes 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 or
3 minutes. Stir in the reserved seasoned flour and cook, stirring
until the flour is completely incorporated, about 3 minutes.

Add the broth, 2 tablespoons of 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, for about 5
minutes.

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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