4 boneless, skinless chicken breast halves (about 8 ounces each), sliced in half horizontally
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1 small bunch fresh thyme, leaves chopped
1/4 cup white wine (optional)
1 cup low-sodium chicken broth
Juice of 2 lemons
2 tablespoons unsalted butter
1 9-ounce bag spinach
Instructions
Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
R
Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
Originally Submitted
5/18/2013
0 Out of 5 from
0 reviews
You can add this Four-Step Lemon-Onion Chicken recipe to your own private DesktopCookbook.