April 20th

Today we took Daniel to ...

at the Raleigh Memorial Auditorium.

It was a present for his graduation. He really enjoyed it. When we got home I cooked Lemon and Thyme Chicken Breasts with rice and green beans. It was a recipe out of my Yada Yada Prayer Group book. We decided it was definitely a keeper.

Lemon and Thyme Chicken Breasts
3 tble flour
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breasts
2 tble olive oil
1 med onion, chopped
1 tble butter
1 cup chicken broth
3 tble lemon juice (I used the little plastic lemon)
1 tble fresh or 1/2 tble dry thyme
2 tble fresh parsley chopped
lemon slices for garnish

Shake the flour, salt and pepper together in a plastic back. Add the chicken and shake to coat (save the excess flour). Put the chicken breasts into a large skillet in which you have heated a tablespoon of olive oil over a med heat. Brown the chicken on one side (about 5 minutes) and turn. Add the second tablespoon of oil, and brown on the second side.

Remove and set the chicken aside. Melt the butter in the skillet and saute the onions until they are translucent. Add the remaining seasoned flour and stir until smooth. Add the chicken broth, thyme, and 2 table lemon juice. Stir constantly while you bring the sauce to a boil.
Return chicken to skillet and reduce heat to a low simmer. Cover and cook until chicken is tender (about 15 minutes).

Remove chicken to serving platter. Stir the remaining lemon juice into the sauce and pour over the chicken. Garnish with parsley and extra lemon wedges.