4 boneless, skinless, chicken breasts
2 Tbs flour
salt and pepper
2 tsp olive oil
1 small onion, diced
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 lemon, juiced & zested
1 tsp fresh thyme, chopped
1 tsp fresh Italian parsley, minced
Pat the chicken dry; sprinkle with salt and pepper and dredge with flour.
In a large skillet over medium heat, heat the olive oil. Sauté the chicken until browned, about 4 to 5 minutes on each side. Remove the chicken and add the garlic and onions to the skillet. Sauté until soft.
Add the wine and chicken stock, lemon juice, thyme and chicken. Simmer over low heat for 30 minutes, or until the chicken is tender and the sauce is thickened.
Top with lemon zestand parsley.
You can freeze the chicken in individual containers.
Thaw in the refrigerator overnight. Heat loosely covered in the microwave at 70% power until hot, about 2-3 minutes.