CHICKEN BREASTS WITH LEMON

By LindaW1955

NY TIMES

Ingredients

• 1/2 cup flour
• S&P to taste
• 4 - 6 oz boneless, skinless chicken breasts
• 2 TBS EVOO
• 4 sprigs fresh thyme or 1 tap dried
• 2 TBS finely chopped shallot
• 2 tap finely chopped garlic
• 2 tap grated lemon zest
• 3 TBS lemon juice
• 1/2 cup chicken broth, fresh or canned
• 2 TBS butter

Preparation

Step 1

1. Season flour with S&P and dredge chicken, shaking to remove excess flour
2. Heat oil in heavy skillet large enough to hold chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minute3s or until lightly browned.
3. Flip the chicken and cook for 5" more or until cooked through. Carefully remove oil from skillet, leaving the chicken. Discard the oil
4. Add thyme, shallots and garlic, and cook for about 1". Do not burn garlic. Add the lemon rind, lemon juice and broth
5. Scrape skillet to dissolve the brown particles that cling to the bottom. Add the butter and cook for 3" longer. Serve immediately.