1.) In a plastic bag, combine the flour, salt, and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.
2.) In a large skillet, warm 1 tbsp of the olive oil over medium heat. Add the chicken and brown on one side, about 5 minutes. Add the remaining 1 tbsp oil, turn the chicken and brown well on the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside.
3.) Coarsely chop the onion. Add the butter to the skillet. When the butter melts, add the onion and cook, stirring, until softened, 2 to 3 minutes.
4.) Stir in reserved seasoned flour and cook, stirring, until the flour is completely incorporated, about 1 minute.
5.) Add the broth, 2 tbsp of the lemon juice and the thyme and bring the mixture to a boil, stirring constantly.
6.) Return the chicken to the skillet, reduce the heat to med-low and cover the skillet. Cook until the chicken is tender and opaque throughout, 5 minutes.
7.) Divide the chicken among 4 plates. Stir the remaining 1 tbsp lemon juice into the sauce in the skillet and pour over the chicken. Serve the chicken with lemon wedges and sprinkling of parsley, if desired.
I usually serve this with some brown rice, that I cook in the remaining chicken broth. The sauce is delicious mixed in the rice on your plate. I also usually steam some brocolli and put some of the fresh lemon juice on top.
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 70 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 144.5mg||44 %|
|Sodium 409.7mg||14 %|
|Potassium 755.9mg||20 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 11.2g|
|Protein 56.4g||81 %|
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Calories per serving: 353
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