I'm a bit of a reality TV junkie but who isn't? The competition, the drama, the crazy people...and all in a cooking show! We were watching the Food Network's "The Next Food Network Star" and were hooked. Even my daughter was into the drama and in particular watching a bubbly blond win a new show. This recipe is what the winner, Melissa d'Arabian, made on her pilot and based on our fantastic dinner - give the woman a series! This chicken was fast, economical and all of us ate it as leftovers for days. If you like lots of lemon - go with all three but cut back it you don't want a pronounced lemon bite.
Lemon-Onion Chicken
4 boneless, skinless chicken breast halves, sliced in half crossways and pounded thin (I found thin cut breasts at my local grocery store and skipped the pounding!)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional (but lord knows I had it opened!)
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter
Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. If thin, maybe 4 minutes a side. Set chicken aside to rest on plate tented with foil.
In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
Lemon-Onion Chicken
4 boneless, skinless chicken breast halves, sliced in half crossways and pounded thin (I found thin cut breasts at my local grocery store and skipped the pounding!)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional (but lord knows I had it opened!)
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter
Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. If thin, maybe 4 minutes a side. Set chicken aside to rest on plate tented with foil.
In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
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