Lemon Thyme Chicken (5 Points)

Okay, so Haley made this for us tonight, and if it weren't for the overpowering taste of the thyme (which I guess our family just doesn't like), this would have been an amazing dish. Haley thinks we should omit the thyme, but leave in the lemon, as she liked the tangy gravy. I think I would like to omit the thyme and add some good old coarse ground pepper to make lemon pepper chicken. This will definitely be a repeat!!!

3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper (we will use fresh, coarse ground pepper next time)
4 boneless skinless chicken breast halves (4 oz. each)
2 tsp. olive oil
1 med. onion, chopped
1 Tbsp. butter (could be reduced to a tsp.)
1/2 tsp. dried thyme (we will omit next time)
1 c. chicken broth (we used fat free)
3 Tbsp. lemon juice
2 Tbsp. minced fresh parsley (just for looks)

In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken. In a large nonstick skillet (coated with cooking spray), cook the chicken in the olive oil over medium heat 7-9 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute onion in butter until tender. Add thyme and reserved flour misture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley. Serve with Brown and Wild Rice Medley (see recipe on this page)

Yield: 4 servings 213 cal, 8 g. fat, 70 mg. cholesterol, 614 mg. sodium, 10g. carbs, 1 g. fiber, 25 g. protein.


NOTE: Use reduced sodium chicken broth to reduce the sodium