Lemon Chicken with Thyme

Step 1

In a plastic or paper bag, combine flour, salt and pepper to mix. Add chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour. In a large skillet, warm 1 Tbsp of oil over medium heat. Add chicken and brown on one side, about 5 minutes. Add the remaining 1 Tbsp, oil, turn the chicken and brown well in the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside. Coarsely chop the onion. Add the margarine to the skillet. When the margarine melts, add the onion and cook, stirring until softened 2-3 minutes. Stir in the reserved seasoned salt and cook, stirring until the flour is completely incorporated, about 1 minute. Add broth, 2 Tbsp. of the skillet, reduce the heat to medium-low and cover the skillet. Cook until the chicken is tender and opaque throughout, about 5 minutes. Divide the chicken among 4 plates. Stir the remaining Tbsp lemon juice into the sauce in the skillet and pour over the chicken. Serve with lemon wedges and a sprinkling of parsley.