Ingredients:

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (6 ounces each)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 tablespoon butter
• 1/2 teaspoon dried thyme
• 1 cup chicken broth
• 3 tablespoons lemon juice
• 2 tablespoons minced fresh thyme

Directions:

1. In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken.

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2. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm.

3. In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.

Nutrition Facts

1 chicken breast half with 1/4 cup sauce: 308 calories, 14g fat (4g saturated fat), 103mg cholesterol, 647mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1/2 starch.

Recipe and Picture Courtesy of Taste of Home