This recipe is similar to Chicken Piccata, but the thyme adds a different depth of flavor. I used lemon thyme that my friend Mickey grew in her backyard garden, then dried.
It’s not a deal-breaker if you don’t have a red onion. Yellow or Vidalia onion would work just as well. I’d like to try this with shallots sometime soon!
Not everyone in my family is a fan of spinach, but they all liked this chicken recipe.
Chicken with Lemon, Thyme and Onions
1 lb. boneless, skinless chicken breast tenders
2 teaspoons dried thyme, divided
1/2 tsp salt
1/2 tsp pepper
2 tablespoons olive oil
1/4 cup all-purpose flour
1 cup red onion, thinly sliced
1/4 cup white wine
1 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons butter
Mix flour with 1 tsp. dried thyme, salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour mixture, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil. (Don’t crowd the pan! If needed, do this in two batches so the chicken pieces don’t steam in the pan.)
In same saute pan, over low heat, add onions and remaining thyme and cook until aromatic.
Mix wine, broth and lemon juice in a measuring cup. Over high heat, deglaze the pan with the broth mixture until the sauce begins to reduce.
Remove pan from heat and finish the sauce by whisking in butter. Return chicken to sauce and gently toss to coat.
Place chicken and onions on top of a bed of steamed spinach on each plate. Spoon sauce over chicken and serve.
Recipe and photographs copyright 2015 Barb Szyszkiewicz. All rights reserved.