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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) all-purpose flour |
1/4 teaspoon(s) pepper |
4 boneless skinless chicken breast halves (1-1/2 pounds) |
2 tablespoon(s) vegetable oil |
1 medium onion, chopped |
1 tablespoon(s) butter |
1 cup(s) chicken broth |
3 tablespoon(s) lemon juice |
2 teaspoon(s) dried basil |
1/2 teaspoon(s) dried thyme |
4 lemon slices |
2 tablespoon(s) minced fresh parsley |
hot cooked rice, optional |
Directions:
1. • In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish.
2. • In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.
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