Baked Lemon Chicken

Photo: psfreeman

Originally published as Baked Lemon Chicken in Country Extra March 1996.

Yield: 4 servings
Community Recipe from

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Ingredients

  • 3 tablespoon(s) all-purpose flour
  • 1/4 teaspoon(s) pepper
  • 4 boneless skinless chicken breast halves (1-1/2 pounds)
  • 2 tablespoon(s) vegetable oil
  • 1 medium onion, chopped
  • 1 tablespoon(s) butter
  • 1 cup(s) chicken broth
  • 3 tablespoon(s) lemon juice
  • 2 teaspoon(s) dried basil
  • 1/2 teaspoon(s) dried thyme
  • 4 lemon slices
  • 2 tablespoon(s) minced fresh parsley
  • Hot cooked rice, optional

Preparation

  1. • In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish.
  2. • In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.
July 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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