Lemony Chicken
Yield
servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
chicken thighs, boneless, skinless
to 16, skin removed |
*
|
| 1 | cup |
lemon juice
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| ¼ | teaspoon |
thyme
dried |
*
|
| 2 | tablespoons |
corn oil
|
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| ¼ | teaspoon |
thyme
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
chicken thighs, boneless, skinless
to 16, skin removed |
*
|
| 237 | ml |
lemon juice
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1.3 | ml |
thyme
dried |
*
|
| 3E+1 | ml |
corn oil
|
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
lemon zest
grated |
|
| 1.3 | ml |
thyme
dried |
*
|
Directions
Marinated chicken in 1 cup lemon juice in the refrigerator for about 12 hours, turning several times.
Remove from fridge about 30 minutes before preparing.
Coat the chicken in a mixture of the flour, salt, pepper, and thyme.
In a large skilet, heat the oil and butter over medium heat until hot, but not smoking.
Sauté chicken 5 to 10 minutes per side, until golden brown.
Place chicken in a low-sided baking dish . Heat oven to 350℉ (180℃).
Mix the stock with 2 Tbl lemon juice and pour around chicken in dish.
Sprinkle the chicken with lemon zest and thyme.
Bake for 35 to 40 minutes.
Refrigerate until cold.
