I’ve been making this since my kids were swinging their legs from the kitchen chairs. It seems like a grown-up dish, but they always loved it. Now that they are all adults, it’s still a hit!
Lemon-Thyme Chicken
With fresh herbs and citrus, this dish will make it feel like springtime anytime.
Servings: 4
Ingredients
- 4 chicken cutlets about 1 pound
- 3 Tbsp flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 Tbsp vegetable oil
- ⅓ cup diced onion
- 1 Tbsp butter
- 1 cup chicken broth
- 3 Tbsp freshly squeezed lemon juice
- 1 teaspoon dried thyme leaves or 1 Tbsp chopped fresh thyme leaves
- 1 Tbsp chopped fresh parsley
- 2 cups cooked white rice optional
Instructions
- In a skillet warm half the oil over medium heat. In the meantime, combine flour, salt and pepper in a large plastic bag and shake to combine. Add chicken and shake to coat lightly. Save the flour mixture.
- Place coated chicken in the hot skillet and brown on one side for about 5 minutes. Add the rest of the oil and brown the chicken on the other side for about 5 minutes. Transfer to a plate and set aside.
- Melt butter in the skillet and add the onions. Cook, stirring, until softened 2-3 minutes. Stir in the reserved flour mixture, stirring for about a minute until incorporated.
- Add broth, lemon juice, thyme and parsley. Bring just to a boil, stirring constantly. Reduce heat, add chicken, cover and cook about 5 minutes or until chicken is cooked through.
- Serve over white rice if desired
Notes
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