Chicken Breasts with Lemon

By Johanna

Ingredients

• 1/2 c. flour for dredging
• Salt and pepper to taste
• 4 chicken breasts boneless, skinless
• 2 tbsp. olive oil
• 4 sprigs thyme or 1 tsp dried
• 2 tbsp. shallots finely chopped
• 2 tsp. garlic finely chopped
• 2 tsp. lemon rind grated
• 3 tbsp. lemon juice
• 1/2 c. chicken broth
• 2 tbsp. butter or margarine

Preparation

Step 1

1. Season flour with salt and pepper, and dredge the chicken all over. Shake off excess flour.

2. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 min or until lightly browned.

3. Turn the chicken and cook for 5 more min, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.

4. Add the thyme, shallots and garlic, and cook for about a min. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.

5. Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 min longer.