sarahmichelef

This one is a big favorite in our house, and it's super-easy. M has been known to make it without assistance.

Country Lemon Chicken (adapted from some grocery-store mailer we got eons ago)
3 T flour
1/2 t dried thyme leaves
3/4 salt
1/3 t ground black pepper
6 boneless skinless chicken breast halves
1 1/2 c super low fat chicken broth
2 T olive oil (or another "healthy oil")
1 1/2 small onion, chopped
2 cloves garlic, finely chopped
5 T lemon juice

Combine flour, thyme, salt & pepper. Dredge chicken; add leftover flour mixture to the broth.
Brown chicken in 1 T olive oil. Remove & set aside.
Saute onion in remaining oil until golden. Add garlic, cook 1 minute. Add lemon juice, cook another minute.
Add broth mixture & bring to a boil. Return chicken & simmer uncovered until chicken is cooked through. If your breasts are thick, you may want to flip them once during this process.
Garnish with parsley. Goes excellently with pasta (whole-wheat or otherwise).

Nutritional info for the flexers (as written, not with pasta or rice or anything): 250/9/1; Core folks, the flour & lemon juice aren't enough to give it points.

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