Lemon Chicken with Thyme


I have used this recipe to make Lemon -Dill Shrimps. I use less flour and cook only til golden. Use uncooked large shrimps but in a pinch cooked will work. Dill goes well as the herb of choice  This recipe serves 4


  • 3 tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • ½ tsp salt Salt, table
  • ¼ tsp pepper Spices, pepper, black
  • 4 skinless boneless chicken breast halves (1 lb total) Chicken, broilers or fryers, breast, meat only, raw
  • 2 tbsp olive oil Oil, olive, salad or cooking
  • 1 medium onion
  • 1 tbsp margarine Margarine, regular, hard, corn (hydrogenated and regular)
  • 1 cup chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 3 tbsp lemon juice Lemon juice, raw
  • ½ tsp thyme Spices, thyme, ground
  • Lemon wedges Lemon juice, raw
  • 2 tbsp chopped parsley Parsley, raw


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.


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