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 michele1018_128...
Naples, 48
on February 11, 2013
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One of my favorite chicken dishes...tastes like an entree from a five star restaurant. The chicken was so moist and the overall flavor delightful. I doubled the white wine and chicken broth and added more lemon juice. I also kept my chicken warm in the oven while I sauteed the other ingredients. At the end, I added the butter (3 T and added the chicken back to the sauce and tented it with foil on the stove top while I prepared my side dishes. Thanks Melissa!
By tracypgirl
Point Loma, CA
on February 03, 2013
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We had this tonight for dinner. We loved it! I served it spinach, chicken, topped with sauce and with basmalti rice on the side. We will have this again. =
By angelbbeyes
phila, 78
on December 03, 2012
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Made this for dinner tonight and it was a hit. I only had dried rosemary on hand so that what i used and it had a lighter flavor than the thyme would have, which was nice. No lemons either, just one lime in the fridge which worked out as well. I wanted to have some starch with the dish, so i added some pasta to the sauce and it soaked up all the juices and it was perfect bed to put the chicken on. I added some garlic powder and papirka to the chicken, and some fresh crushed garlic to the sauce. Super easy and delicious.
Read all 404 reviews