Ingredients:
4 boneless skinless chicken breast halves
salt and pepper
3 tablespoons flour
2 tablespoons cooking oil
1 medium onions, chopped
1 tablespoon butter
1 cup chicken broth
3 tablespoons lemon juice
2 teaspoons dried basil
1/2 teaspoon dried thyme
4 lemon slices
2 tablespoons minced fresh parsley
Directions:
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 350F for 25 to 30 minutes or until the juices run clear.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.