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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Great served over rice. Ingredients:
4 boneless skinless chicken breast halves |
salt and pepper |
3 tablespoons flour |
2 tablespoons cooking oil |
1 medium onion, chopped |
1 tablespoon butter |
1 cup chicken broth |
3 tablespoons lemon juice |
2 teaspoons dried basil |
1/2 teaspoon dried thyme |
4 lemon slices |
2 tablespoons minced fresh parsley |
Directions:
1. Salt and pepper chicken to your taste.
2. In a shallow bowl, place flour and dredge the chicken.
3. Set remaining flour aside.
4. In a skillet, brown chicken in oil, then transfer to an ungreased 9 square baking dish.
5. In a saucepan, saute onion in butter.
6. Add reserved flour mixture; whisk to form a thick roux.
7. Gradually add broth, lemon juice, basil and thyme and mix well.
8. Bring to boil, cook and stir for 2 minutes or until thick and bubbly.
9. Pour over the chicken.
10. Top each half with a lemon slice.
11. Sprinkle parsley over.
12. Cover and bake at 350° for 25 to 30 minutes or until the juices run clear.
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