3 TBL flour
1/2 tsp salt
1/4 tsp pepper
4 skinless, boneless chicken breast halves
2 TBL olive oil
1 medium onion
1 TBL margarine
1 cup chicken broth
3 TBL lemon juice
1/2 tsp thyme
optional: lemon wedges and parsley for garnish
1. Combine flour, salt and pepper in plastic bag. Add chicken and shake to coat. Remove chicken - reserve flour mixture.
2. In a large skillet, warm 1 TBL oil over medium heat. Add the chicken and brown on one side, about 5 minutes. Add the remaining 1 TBL oil, turn the chicken and brown another 5 minutes. Remove chicken to a plate.
3. Coarsley chop the onion. Melt the margarine in the skillet, add onion, and cook, stirring, until softened, 2 to 3 minutes.
4. Stir in reserved flour and stir until incorporated.
5. Add broth, 2 TBL lemon juice and thyme. Bring to a boil.
6. Return chicken to the skillet, reduce heat to medium-low, and cover. Cook until chicken is done, about 5 minutes.
7. Remove chicken to serving plates. Add remaining 1 TBL lemon juice to skillet, stir and pour over chicken. Garnish.
Approx. 250 calories per serving. About 25 minutes total working time.