In a plastic bag combine flour, salt and pepper, shake chicken breasts to coat. Remove chicken, reserve excess flour. In a large skillet heat 1 Tb of oil and brown chicken 5 minutes each side. Add othe tablespoon of oil for second side. Put chicken on a plate, chop onion and add nmargarine and onion to skillet for 2 to 4 minutes. Add broth and lemon juice and thyme, bring to a boil stirring constantly. Return chicken to skillet and reduce heat to med low, cover and cook until chicken is tender and opaque. Serve with rice and pour sauce over chicken and rice.
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|Serving Size: 1 Serving (1066g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 149 (13%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 555.1mg||171 %|
|Sodium 869.1mg||30 %|
|Potassium 2522.2mg||66 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.6g|
|Protein 219.6g||314 %|
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Calories per serving: 1126
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