Lemon Thyme Chicken

Tonight I tried a new recipe it was from the taste of home cooking light that I have. I love cookbooks! It was really good. It had a pretty strong lemon flavor but I like that. It reminded me a little of mom's shish kabobs (the lemon and herbs). We had it with roasted red potatoes, fresh green beans and juice. Altogether a pretty good meal. Josh even said it was pretty good and he is not usually a huge lemon fan.

Ingredients

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 tablespoon butter
• 1/2 teaspoon dried thyme
• 1 cup chicken broth
• 3 tablespoons lemon juice
• 2 tablespoons minced fresh parsley

Directions

• In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.
• In the same pan, saute onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley. Yield: 4 servings.