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 theexcess seasoned flour.
In a large skillet, warm 2 tablespoon of the oil over medium heat. Add thechicken and brown on 1 side, for about 5 minutes. Add the remaining 1 tablespoonof oil, turn the chicken and brown well on the second side for about 5 minuteslonger. Transfer the chicken to a plate and set aside.
Coarsely chop the onion. Add the margarine to the skillet. When the margarinemelts, add the onion and cook, stirring until softened, 2 or 3 minutes. Stir inthe reserved seasoned flour and cook, stirring until the flour is completelyincorporated, about 3 minutes.
Add the broth, 2 tablespoons of lemon juice and the thyme and bring the mixtureto a boil, stirring constantly. Return the chicken to the skillet, reduce theheat to medium-low and cover the skillet. Cook until the chicken is tender andopaque throughout, for about 5 minutes.
Divide the chicken among 4 plates. Stir the remaining 1 tablespoon of lemonjuice into the sauce in the skillet and pour over the chicken. Serve the chickenwith lemon wedges and a sprinkling of parsley, if desired.
