Sometimes a recipe just shows up, you try it and everyone raves about it. That's what happened to this recipe. Consequently, I cook it more than anything else when family are coming...well, except for Mexican food, of course...or a pot roast.
The little ones always like chicken. You can just cut it up and put it on their plates without the gravy. They can't tell that it's not chicken nuggets.
I received this recipe in a cookbook promotion as an example of their recipes. I don't know if the cookbook was Creative Everyday Cooking or Extra-Light Cooking so I'll give them both credit.
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 skinless, boneless, chicken breasts (depending on the size, you can use two and slice them in half for four servings; lots of the chicken breasts out there look like they're on steriods or have had augmentation)
2 tablespoons olive oil
1 medium-sized onion
2 tablespoons butter (remember, buy unsalted butter)
1 cup chicken broth
3 tablespoons fresh lemon juice
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley to sprinkle on top when serving.
*In a plastic bag, combine the flour and salt and pepper.
Shake the bag to mix it up.
Add the chicken pieces to the bag and shake to coat the chicken lightly with the flour mixture. Remove the chicken from the bag and place on a plate to let the coating dry a little.
Save the excess flour in the bag for later.
*In a large skillet (that has a lid), heat 1 tablespoon oil over medium heat. Add the chicken and brown on one side about 5 minutes. Add the remaining one tablespoon oil, turn the chicken and brown well on the other side until golden brown. Put the chicken breasts back on the plate (I know it's contaminated from using it before but we're not finished cooking the chicken) and set aside or place in a 250 degree oven to keep warm.
*Coarsely chop the onion. Add the butter to the skillet. When the butter melts, add the onion and cook, stirring, until it is soft. It usually takes just a couple of minutes.
*Stir in the flour you saved from shaking the chicken, Cook and stir until the flour is incorporated.
*Add the broth, 2 tablespoons lemon juice and the thyme. Bring this mixture to a boil, stirring constantly.
* Put the chicken back in the skillet. Turn the heat down to low/simmer and cover the skillet. Cook until the chicken is cooked through. Periodically, lift the lid and spoon some of the juice/gravy in the skillet over the chicken pieces.
*Let the chicken cook about 30 minutes. If they are especially large pieces, cook longer. A normal size chicken breast takes about 40 minutes to cook thoroughly if baked in the oven.
*Divide the chicken breasts onto four plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet, heat and stir or whisk, and pour a little over each piece of chicken after it's on the plate.
Serve with a lemon wedge on the plate and a sprinkling of fresh chopped parsley on the chicken.
Serve with bright green fresh steamed broccoli and mashed potatoes. A favorite fruit salad on the side completes the meal.