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Lemon-Thyme Chicken

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Pamela Salzman
Related tags
dairy free low carb low fat dinner
Nutrition per serving    (USDA % daily values)
CAL
211
FAT
15%
CHOL
49%
SOD
17%

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Ingredients for 6 servings

2 pounds chicken cutlets (I show a photo of how I cut a boneless, skinless breast half into cutlets, but you can ask your butcher to do this)

sea salt and freshly ground black pepper

flour for dredging (whole wheat pastry flour or brown rice flour are the two I use)

Unrefined, cold-pressed extra-virgin olive oil

1 large onion, halved and sliced thinly (I use a candle when I am cutting onions to prevent crying — it works!)

4 cloves garlic, sliced thinly

½ cup fresh lemon juice

1 cup chicken stock

a few sprigs of fresh thyme

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