Ingredients:
3 tablespoons of flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
4 boneless chicken cutlets
2 teaspoons oil
1 medium onion, chopped
1 tablespoon of margarine
1/2 teaspoon of dried thyme
1 cup chicken broth
3 tablespoons of lemon juice
2 tablespoons of minced parsley (optional)
Directions:
- In a small bowl, combine flour, salt and pepper
- Set aside 4 1/2 teaspoons of mixture for later
- Sprinkle remaining flour mixture over both sides of chicken.
- In a large pot/pan cook chicken in oil until cooked (can cut the chicken into pieces)
- Remove chicken from pot but don’t clean.
- In the same pan, sauté onion in margarine until tender.
- Add thyme and reserved flour mixture and stir until blended.
- Gradually stir in broth and lemon juice, scraping up and brown bits from the pan.
- Bring to a boil and cook for 2 minutes until thickened.
- Serve sauce over chicken
Tips: Before Shabbos I put the sauce in a small saucepan and heat it up In a tin I put cooked white rice with chicken on top and put it in the oven for about 15 minutes on 250°. Right before I light candles, I stick the saucepan in the oven and turn off the oven. The food stays hot until it’s ready to serve!
Until next time,
Shaindy
