Country Lemon Chicken


  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 chicken breast halves, boneless and skinless
  • 1 cup chicken broth
  • 4 tablespoons margarine, divided
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh parsley leaves, optional, chopped


  1. In a mixing bowl, combine the flour, thyme, salt, and pepper, mixing until well-combined.

  2. Dip the chicken into the flour mixture, turning to coat.

  3. Transfer the chicken to a plate.

  4. Combine the remaining flour mixture with the chicken broth and set it aside.

  5. In a large non-stick skillet, melt 2 tablespoons of margarine.

  6. Add the chicken and cook until browned on all sides, about 3-4 minutes per side.

  7. Transfer the chicken to a plate and set it aside.

  8. Melt the remaining 2 tablespoons of margarine.

  9. Add the onion and sauté until golden, about 3 minutes.

  10. Stir in the garlic and cook until fragrant, about 1 minute.

  11. Add the lemon juice and cook for 1 minute.

  12. Add the reserved chicken broth mixture and bring it to a boil.

  13. Return the chicken (and any accumulated chicken juices) to the skillet and simmer uncovered until the chicken is cooked through, registering 165 degrees F when tested with a meat thermometer in the thickest part, about 5 minutes.

  14. Sprinkle with parsley and serve!

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