Four Step Chicken
- 4 boneless, skinless chicken breasts; butterflied or pounded
- 1 teaspoon dried thyme
- 1 small bunch fresh thyme
- salt and pepper
- 4 tablespoon olive oil
- 1/4 cup all purpose flour
- 1 red onion; thinly sliced
- 1/4 cup white wine
- 1 cup chicken broth
- 3 lemon; juiced
- 1-2 tablespoon Butter
Season chicken with dried thyme and salt and pepper. Heat a large saute pan
over medium heat and add the oil. Dredge the chicken in flour and add to
the hot oil and saute until cooked through. Set chicken aside to rest on
plate tented with foil.
In same saute pan, over low heat, add onions and fresh thyme and cook until
In a measuring cup, measure out wine and broth, and add the lemon juice.
Turn the heat up to high and deglaze the pan with the broth mixture until
starting to reduce.
Remove the pan from the heat and finish the sauce by whisking in butter.
Season with salt and pepper to taste and serve over chicken.