Country Lemon Chicken

  • 1/3 C flour
  • 1 t salt
  • 1 t dried thyme leaves, crushed
  • 1/2 t pepper
  • 2 1/2 pounds boneless, skinless chicken breast halves, cut in half again
  • 5 T + 2 T butter or coconut oil
  • 1 small onion, chopped
  • 1 large garlic clove, minced
  • 1/4 C lemon juice
  • 1 1/2 C chicken broth
  • chopped fresh parsley, optional

Combine flour, thyme, salt, and pepper.  Dip chicken in flour mixture and brown over medium-high heat in skillet with melted butter.  Remove chicken and pan remains and set aside.  Reduce heat to medium and melt 2 T butter; cook onion, stirring occasionally, about 2 minutes.  Stir in garlic and cook 1 minute.  Stir in lemon juice and cook 1 minute.  Add chicken broth and bring to a boil.  Return chicken to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes.  Sprinkle with chopped parsley.

I serve this with steamed carrots and broccoli over brown rice, which makes a beautiful presentation.

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