Chicken Supreme

One of our family favorites for chicken is this yummy adaptation of Saving Dinner's Chicken Supreme.  While her recipe was really good, I needed it to be able to adapt for eating on the fly, taking a plate to the couch or computer to eat, or (especially) when making my freezer meals.

Chicken Supreme

4 boneless skinless chicken breast halves
1/2 teaspoon whole wheat flour
Salt and pepper to taste
1 tablespoon olive oil
1 teaspoon butter
1/4 teaspoon dried thyme
1 lemon, juiced
1/4 cup chicken broth
1/3 cup fresh parsley, chopped

Sprinkle chicken breast halves with flour and salt and pepper to taste.  Perhaps, cut it into 1/2" bites before cooking it.

In a large skillet over medium heat, heat olive oil and sauté chicken breasts on both sides until cooked through.

Remove chicken from skillet and keep warm. Add butter to the skillet, along with the thyme, juice of 1 lemon, chicken broth and chopped parsley. Whisk up the browned bits from the bottom of the pan, making a sauce. Pour sauce over chicken and serve.

About 165 calories per serving

LC SERVING SUGGESTIONS: Serve with steamed Brussels sprouts and a Romaine lettuce salad made with blue cheese crumbles, chopped apple and walnuts, tossed with a balsamic vinaigrette (Paul Newman makes a good one).

SERVING SUGGESTIONS: Add some hot noodles tossed with a little olive oil and salt and pepper to taste.