Herb and Wine Chicken

By JBamford

Ingredients

• 4 skinless, boneless chicken breasts, about 180 g each
• 1/2 tsp salt
• 2 tbsp butter
• 1/2 cup white wine
• 1 tbsp lemon juice
• 2 tsp fresh thyme

Preparation

Step 1

1. Lay chicken breasts between 2 sheets of waxed paper. Using a rolling pin, pound each breast until evenly flat, about 3/4 in. thick. Sprinkle with salt and season with pepper.

2. Melt 1 tbsp butter in a large frying pan over medium. Add chicken and cook until golden, 3 to 4 min per side. Transfer to a platter.

3. Add wine and lemon juice to pan. Bring to a boil. Using a wooden spoon, scrape up any brown bits from pan bottom. Continue boiling until the sauce is reduced to 1/4 cup, 1 to 2 min. Stir in remaining butter and thyme. Spoon over chicken. Serve with Crunchy garlicky green beans.