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Ingredients
| chicken breasts: 4 breasts (halved) |
| salt |
| black pepper |
| all-purpose flour (unsifted): 3 Tbl |
| vegetable oil: 2 Tbl |
| onions: 1 (chopped) |
| salted butter: 1 Tbl |
| chicken broth: 1 cup |
| lemon juice: 3 Tbl |
| dried basil (ground): 2 tsp |
| dried thyme (leaves): 1/2 tsp |
| lemons: 4 (slices) |
| parsley: 2 Tbl (minced) |
Baked Lemon Chicken
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Salt and pepper chicken to your taste.
- In a shallow bowl, place flour and dredge the chicken.
- Set remaining flour aside.
- In a skillet, brown chicken in oil, then transfer to an ungreased 9" square baking dish.
- In a saucepan, saute onion in butter.
- Add reserved flour mixture; whisk to form a thick roux.
- Gradually add broth, lemon juice, basil and thyme and mix well.
- Bring to boil, cook and stir for 2 minutes or until thick and bubbly.
- Pour over the chicken.
- Top each half with a lemon slice.
- Sprinkle parsley over.
- Cover and bake at 350° for 25 to 30 minutes or until the juices run clear.