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Name: JJ's Lemon Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 tablespoons All purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 boneless chicken breast halves skinless; 2 tablespoons olive oil; 1/2 medium onion-diced I usually substitute onion soup; 1 tablespoon butter; 1 cup chicken broth; 3 tablespoons Fresh lemon juice; 1/2 teaspoon thyme; lemon wedge optional; 2 tablespoons parsley optional

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INGREDIENTS

3 tablespoons All purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless chicken breast halves ; skinless
2 tablespoons olive oil
1/2 medium onion-diced ; I usually substitute onion soup
1 tablespoon butter
1 cup chicken broth
3 tablespoons Fresh lemon juice
1/2 teaspoon thyme
lemon wedge ; optional
2 tablespoons parsley ; optional

INSTRUCTIONS

In a bowl combine flour, salt, pepper - add chicken, coat lightly. Save excess flour.

In a large skillet, warm 1 tbl of oil over med. heat. Add the chicken and brown 1 side. (approx. 5 min). Add the remaining 1 tbl oil, turn chicken and brown the 2nd side (approx. 5 min.). Transfer chicken to plate and set aside.

Add the butter to skillet. When melted, add the onion-cook 2-3 min.

Stir in reserved flour and cook, stirring until flour is mixed in well, 1-2 min.

Add the broth, 2 tbl of lemon juice and the thyme. Bring mixture to a boil, stirring constantly.

Return chicken to skillet, reduce heat to med. low and cover. Cook until chicken is tender. (Approx. 5 min.)

Divide chicken into 4 plates. Stir in remaining 1 tbl lemon juice to the sauce. Then pour sauce over chicken. Serve with lemon wedges and sprinkling of parsley, if desired.

NOTES

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JJ's  Lemon Chicken

3 tablespoons All purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless chicken breast halves skinless
2 tablespoons olive oil
1/2 medium onion-diced I usually substitute onion soup
1 tablespoon butter
1 cup chicken broth
3 tablespoons Fresh lemon juice
1/2 teaspoon thyme
 lemon wedge optional
2 tablespoons parsley optional

In a bowl combine flour, salt, pepper - add chicken, coat lightly.  Save excess flour.

In a large skillet, warm 1 tbl of oil over med. heat.  Add the chicken and brown 1 side. (approx. 5 min).  Add the remaining 1 tbl oil, turn chicken and brown the 2nd side (approx. 5 min.).  Transfer chicken to plate and set aside.

Add the butter to skillet.  When melted, add the onion-cook 2-3 min.

Stir in reserved flour and cook, stirring until flour is mixed in well, 1-2 min.

Add the broth, 2 tbl of lemon juice and the thyme.  Bring mixture to a boil, stirring constantly.

Return chicken to skillet, reduce heat to med. low and cover.  Cook until chicken is tender. (Approx. 5 min.)

Divide chicken into 4 plates.  Stir in remaining 1 tbl lemon juice to the sauce.  Then pour sauce over chicken.  Serve with lemon wedges and sprinkling of parsley, if desired.

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Nutrition

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Serving Size: 1 Serving (422g)
Recipe Makes: 4 Servings

Calories: 875
Calories from Fat: 530 (61%)

Amt Per Serving		% DV

	Total Fat 58.9g	78 %
	Saturated Fat 17.6g	88 %
	Monounsaturated Fat 24.4g
	Polyunsanturated Fat 11.9g
Cholesterol 293.3mg		90 %
Sodium 291.3mg		10 %
Potassium 801.3mg		21 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 5.8g
Protein 75.9g		108 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 875

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