CHICKEN BREASTS WITH LEMON

By LindaW1955

NY TIMES via FB

Ingredients

• 1/4 cup flour
• S&P to taste
• 4 skinless, boneless chicken breasts, about 6 oz each
• 2 TBS EVOO
• 1 tsp dried thyme
• 2 TBS finely chopped shallots
• 2 tsp minced garlic
• 2 tsp lemon zest
• 3 TBS lemon juice
• 1/2 cup chicken broth
• 2 TBS butter

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1. Season flour with S&P, dredge chicken and 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" or until lightly browned.
3. Flip chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
4. Add thyme, shallots, garlic and cook for about a minute. Do not burn the garlic. Add the lemon zest, lemon juice and broth.
5. Scrape the skillet to dissolve the brown particles that stick to bottom. Add the butter and cook for 3" longer. Serve immediately