Baked Lemon Chicken
4 servings

3 tablespoons all-purpose flour
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (1-1/2 pounds)
2 tablespoons canola oil
1 medium onion, chopped
1 tablespoon butter
1 cup chicken broth
3 tablespoons lemon juice
2 teaspoons dried basil
1/2 teaspoon dried thyme
4 lemon slices
2 tablespoons minced fresh parsley
Hot cooked rice, optional

In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish.

In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle with parsley.

Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.

Nutrition Facts
1 chicken breast half: 312 calories, 14g fat (4g saturated fat), 103mg cholesterol, 353mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.