Friday, November 20, 2009

Lemon-Onion Chicken and Gravy

The other day I got a bunch of meat on a fabulous sale.  Little by little we have been eating some and freezing the rest of the package.  One of the nights I needed something fast or we were going to end up going out to eat and I'm kind of tired of McDonald's.  So I started with a Rachel Ray cookbook again and found a recipe where she marinated slightly some chicken in lemon juice and salt and pepper.  You then used the chicken for something else, but I thought it would be good just as chicken.  This is what I came up with, the chicken was divine, the gravy only so-so, I should have added some basil or perhaps some coriander -- next time.

Lemon-Onion Chicken & Gravy (printer friendly version)
6 chicken breast halves, cut in thirds
1 lemon
salt & pepper
2 Tbsp Olive Oil
1 medium onion, sliced
1/4 tsp thyme
1 T potato flour
1 C water

1. Lay the chicken thirds on a plate and sprinkle with salt & pepper and the juice from the lemon.  Let it sit for about 10-15 minutes.
2. In a large skillet over medium to medium-high heat,  heat olive oil.  Add chicken.  Top with onion slices and sprinkle the thyme over the chicken.  Cover and cook through, about 10-15 minutes.

3. Remove chicken from pan and place on a plate and cover with tin foil.  Meanwhile, add flour to pan and scrape the drippings up.  Add water and whisk cooking until thickened. 

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