Country Lemon Chicken

• 2 tablespoons all-purpose flour
• 1/4 teaspoon dried thyme leaves, crushed (optional)
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 1 cup chicken broth
• 4 tablespoons Shedd's Spread Country Crock(R) Spread
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 2 to 3 tablespoons lemon juice
• 1 tablespoon chopped parsley (optional)

1. Combine flour, thyme, salt and pepper. Dip chicken in flour mixture. Combine any remaining flour mixture with broth; set aside.
2. In 12-inch nonstick skillet, melt 2 tablespoons Shedd's Spread Country Crock(R) Spread over medium-high heat and brown chicken. Remove chicken and set aside.
3. In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook onion, stirring occasionally, until golden, about 3 minutes. Stir in garlic and cook 1 minute. Stir in lemon juice and cook 1 minute. Add reserved broth mixture and bring to a boil. Return chicken and any chicken juices to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes. Sprinkle with parsley.

flour, thyme, salt, ground black pepper, chicken, chicken broth, country, onion, clove garlic, lemon juice, parsley

Taken from www.myrecipes.com/recipe/country-lemon-chicken (may not work)