Source:

Classifications: Main Dishes

Qty Measure Ingredient

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3 tablespoons all-purpose flour

1/4 teaspoon pepper

4 boneless skinless chicken breast halves, (1-1/2 pounds)

2 tablespoons vegetable oil

1 medium onion, chopped

1 tablespoon butter or margarine

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

Hot cooked rice, optional

Instructions: 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. 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 a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle with parsley. Cover and bake at 350* for 25-30 minutes or until the juices run clear. Serve over rice if desired.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving (prepared with margarine and low-sodium broth and served without rice) equals 4 lean meat, 1 vegetable, 1/2 starch; also, 287 calories, 104 mg sodium, 73 mg cholesterol, 12 gm carbohydrate, 29 gm protein, 13 gm fat.

Serves: 4

Food Exchanges: