Instructions: Marinated chicken in 1 C. lemon juice in the refrigerator for about 12 hours, turning several times. Remove from fridge about 30 minutes before preparing.

Coat the chicken in a mixture of the flour, salt, pepper, and thyme. In a large skilet, heat the oil and butter over medium heat until hot, but not smoking. Saute chicken 5-10 minutes per side, until golden brown. Place chicken in a low-sided baking dish. Heat oven to 350 degrees.

Mix the stock with 2 Tbl lemon juice and pour around chicken in dish.

Sprinkle the chicken with lemon zest and thyme. Bake for 35-40 minutes.

Refrigerate until cold.

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