Photo: Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
- 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
- 1 cup chicken broth
- 3 lemons, juiced
- 1 to 2 tablespoons butter
- Spinach "bed", recipe follows
Directions
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. 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.
Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.
Spinach "bed":
- 1 bag pre-washed fresh spinach
- 3 tablespoons water
- 1 tablespoon butter
- 1 lemon, juiced
- Salt and freshly ground black pepper
Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By phxgirl69
Phoenix, AZ
on December 30, 2011
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Wonderful recipe! I used the 3 lemons per the recipe and did find it a little too much, next time I will only use 2. I only had yellow onions so subsituted those for the red and thought it worked out fine. I did find the sauce needed to be thickened so I whisked in some flour. My family loved this and I will definitely make it again.
By luvnikkibabe
San Francisco, CA
on December 28, 2011
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Excellent dish you CAN dress up or serve simple. I did a couple of things different, I served the chicken and sauce over a bed of fettuchini and used yellow instead of red onions. The sauce didn't realy thicken up but with the pasta it worked out just fine. It was a hit, people were asking for seconds and it was lemony but delicious!
By seidlh_12062765
Washington DC, 32
on November 26, 2011
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So good - and so healthy! The flavors in this dish go go so nicely together - I leave out one of the lemons and it still has a great tangy taste to it. This has definitely become one of my go-to dishes! I use the thin-slice chicken breasts.
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