Lemon Thyme Chicken
Good to see recipes appearing again! Here's one I've been making for years. Easy to put together and ready in about an hour. Good fall dish, or anythyme!
Lemon Thyme Chicken (serves two)
2 good sized chicken thighs or 1 large boneless chicken breast half split into two portions
1 small onion, chopped
1 - 2 garlic cloves, chopped
1 can cream of mushroom soup
fresh mushrooms, optional
1 lemon
1 bag boil-in-bag rice
Thyme
Brown thighs in 1 tbs oil, adding onion and garlic when you turn them. When onions and garlic are tender, spoon in soup. Squeeze juice from lemon into mixture, keeping seeds out. Zest some of the lemon peel into the pan, or slice some thin strips from the lemon and add. Add about 1 tsp. dried thyme leaves. Simmer over low heat for 45 mins to an hour for flavors to meld. If adding mushrooms, clean and slice them and add during last 10 - 15 minutes. Cook the rice, divide into two bowls, top with the chicken and sauce, and enjoy.
Lemon Thyme Chicken (serves two)
2 good sized chicken thighs or 1 large boneless chicken breast half split into two portions
1 small onion, chopped
1 - 2 garlic cloves, chopped
1 can cream of mushroom soup
fresh mushrooms, optional
1 lemon
1 bag boil-in-bag rice
Thyme
Brown thighs in 1 tbs oil, adding onion and garlic when you turn them. When onions and garlic are tender, spoon in soup. Squeeze juice from lemon into mixture, keeping seeds out. Zest some of the lemon peel into the pan, or slice some thin strips from the lemon and add. Add about 1 tsp. dried thyme leaves. Simmer over low heat for 45 mins to an hour for flavors to meld. If adding mushrooms, clean and slice them and add during last 10 - 15 minutes. Cook the rice, divide into two bowls, top with the chicken and sauce, and enjoy.
