Friday, November 20, 2009
Lemon-Onion Chicken and Gravy
Lemon-Onion Chicken & Gravy (printer friendly version)
6 chicken breast halves, cut in thirds
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.