INGREDIENTS

INSTRUCTIONS

In a plastic or paper bag, combine the flour, salt and pepper and
shake to mix. Add the chicken and shake to coat lightly. Remove the
chicken and reserve the excess seasoned flour. 2. In a large skillet,
warm 1 tablespoon of the oil over medium heat. Add the chicken and
brown on 1 side, about 5 minutes. Add the remaining 1 tablespoon of
oil, turn the chicken and brown well on the second side, about 5
minutes longer. Transfer the chicken to a plate and set aside. 3.
Coarsely chop the onion. Add the margarine to the skillet. When the
margarine melts, add the onion and cook, stirring, until softened, 2
or 3 minutes. 4. Stir in the reserved seasoned flour and cook,
stirring, until the flour is completely incorporated, about 1 minute.
5. Add the broth, 2 tablespoons of lemon juice and the thyme and  bring
the mixture to a boil, stirring constantly. 6. Return the  chicken to
the skillet, reduce the haet to medium-low and cover the  skillet. Cook
until the chicken is tender and opaque throughout,  about 5 minutes. 7.
Divide the chicken among 4 plates. Stir the  remaining 1 tablespoon of
lemon juice into the sauce in the skillet  and pour over the chicken.
serve the chicken with lemon wedges and a  sprinkling of parsley, if
desired.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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