Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2017:
* Use the Spiralizer at least once per week for healthy veggie-rich meals
* Continue to spin from the Wheel of Meals for recipe inspiration

Saturday, November 27, 2010

Lemon Thyme Chicken


This was an incredibly fast, healthy, and tasty dinner.   My sauce turned out a lot darker than the picture in my recipe book, and I'm not sure why.   I served it with leftover green beans and baked cinnamon butternut squash.

Lemon Thyme Chicken
4 servings      213 calories/serving (including 3 tablespoons sauce)

3 tablespoons flour

1/2 teaspoon lemon-pepper seasoning
4 boneless skinless chicken breast halves (~4 oz each)
2 teaspoons olive oil
1 medium onion, chopped
1 tablespoon butter
1/2 teaspoon dried thyme
1 cup chicken broth
3 tablespoons lemon juice
2 tablespoons minced fresh parsley (optional)

Directions:
In a small bowl, combine the flour, salt, and lemon-pepper.  Set aside 1&1/2 tablespoons for sauce.  Sprinkle the remaining flour mixture over both sides of chicken.  In a large nonstick skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear.  Remove and keep warm.

In the same pan, saute onion in butter until tender.  Add thyme and reserved flour mixture; stir until blended.  Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over chicken and sprinkle with parsley if desired.

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