Friday, November 4, 2011

Lemon Onion Chicken


* 4 boneless, skinless chicken breast halves, sliced or pounded thin
* 1 teaspoon dried thyme, plus 1 small bunch fresh thyme
* Salt and freshly ground black pepper
* 4 tablespoons olive oil
* 1/4 cup all-purpose flour
* 1 red onion, thinly sliced
* 1/4 cup white wine
* 1 cup chicken broth
* 1/2 cup freshly squeezed lemon juice (approx 3 lemons)
* 1 tablespoon butter


1. Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest in 9 x 13 pan covered with foil.
2. In same saute pan, turn heat to medium high and de-glaze the pan with the wine, chicken broth and lemon juice until starting to reduce
3. Lower the heat to low, add onions and fresh thyme and cook until aromatic.
4. Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste. Pour sauce over chicken and serve.

We loved this dinner! Liam had as much chicken as the older everyone thought it was a keeper! I would serve this with noodles or rice next time so there is something with which to enjoy the extra sauce.

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