LEMON-THYME CHICKEN

By Clarabell

Ingredients

• 4 (60z) boneless, skinless, chicken breasts
• 1/2 c lemon juice, divided
• 1 t salt
• 1/2 t black pepper
• 1/2 c all-purpose flour
• 2 T butter
• 2 T vegetable oil
• 1 (14oz) can chicken broth
• 1 lb small red potatoes, quartered
• 1 c baby carrots
• 2 to 3 sprigs fresh thyme
• 1 c frozen English peas

Details

Servings 4

Preparation

Step 1

1. Dip chicken breasts in 3 T lemon juice. Sprinkle with salt and pepper; dredge in flour.

2. Heat butter and oil in large skillet over medium-high heat. Add chicken breasts; cook 3 minutes on each side. Remove from skillet.

3. Add broth to skillet; stir in remaining lemon juice and bring to a boil. Add potatoes, carrots, chicken and thyme. Reduce heat, cover, and simmer 8 minutes. Uncover and cook until sauce thickens. Add peas and cook 3 minutes.