Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons canola oil
• 1 cup onion, diced
• 14 ounces low-sodium chicken broth
• 1/2 cup lemon juice
• 1 tablespoon fresh thyme, chopped
• 1/4 teaspoon black pepper

Preparation

1. Trim chicken breasts and pound until thin.
2. In a large skillet, brown chicken in oil.
3. Transfer chicken to a plate, and reserve.
4. Add onion to oil left in the skillet and sauté until onions are translucent.
5. Add broth, lemon juice, thyme and black pepper. Continue to cook for 10 minutes.
6. Return chicken to skillet and cook another 10 minutes, stirring occasionally.
7. Serve hot.

Helpful hints

• Purchase thinly sliced chicken breast at the meat counter to eliminate pounding, if desired.
• Serving ideas: over rice with green beans, or with noodles and carrots or as an open-faced sandwich on white bread and ladle broth mixture over it.
• Low-sodium broth contains 140 mg or less sodium per serving. Reduced-sodium broth contains 220 to 600 mg sodium per serving.
• Avoid low-sodium broth with potassium chloride — it’s very high in potassium.
• If you are on a low protein diet adjust the portion to match your meal plan.