Categories: Chicken - Boneless breasts

Ingredients

• 2 Tbsp. all-purpose flour
• 1/4 tsp. dried thyme leaves, crushed
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 4 boneless, skinless chicken breast halves
• 1 cup chicken broth
• 4 Tbsp. butter
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 2-3 Tbsp. lemon juice
• 1 Tbsp. chopped parsley (optional)

Directions

1. Combine flour, thyme salt and pepper. Dip chicken in flour mixture. Combine any remaining flour mixture with broth; set aside.

2. In 12-inch nonstick skillet, melt 2 Tbsp. butter over medium-high heat and brown chicken. Remove chicken and set aside.

3. In same skillet, melt remaining 2 Tbsp. butter over medium-high heat and cook onion, stirring occasionally, until golden, about 3 minutes. Stir in garlic and cook 1 minute. Stir in lemon juice and cook 1 minute.

4. Add reserved broth mixture and bring to a boil. Return chicken and any chicken juices to skillet and simmer uncovered until chicken is thoroughly cook, about 5 minutes. Sprinkle with parsley.

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