Lemon Chicken

Lemon Chicken

3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken breasts, about 4 oz. each
2 tbsp. olive oil
1 medium onion, diced
1 tbsp. margarine or butter
1 cup chicken broth
3 tbsp. lemon juice
1/2 tsp. thyme
1/2 tsp. sweet basil
2 tbsp. minced parsley

Combine flour, salt and pepper, and dredge chicken breasts in flour mixture.

In a large skillet, heat 1 tablespoon of oil over medium heat. Brown chicken on one side. Add remaining tablespoon of oil and brown chicken on other side. Remove chicken from pan.

Place remaining flour mixture in skillet, add onion and margarine and saute. Add broth, 2 tablespoons of lemon juice, thyme and basil.

Cook until sauce bubbles and is slightly thickened. Return chicken to pan. Cover and cook until tender.

Stir in remaining tablespoon of lemon juice and sprinkle with parsley.

Serve with rice pilaf.

Makes four servings.

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