Recipe By : Chuck Rippel
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Flour -- for dredging
Salt and pepper -- to taste
4 Chicken breasts --
- skinless, boneless
2 tb Olive oil
4 Thyme sprigs -OR-
1 ts Dried thyme
2 tb Shallots -- finely chopped
2 ts Garlic -- finely chopped
2 ts Lemon zest -- grated
3 tb Lemon juice
1/2 c Chicken broth -- fresh or canned
2 tb Butter
Season flour with salt and pepper, and dredge the chichen all over.
Shake off excess flour.
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 minutes or until lightly browned.
Turn the chicken and cook for 5 more minutes, or until cooked
through. Carefully remove the oil from the skillet, leaving the
chicken. Discard the oil.
Add the thyme, shallots, and garlic, and cook for about a minute. Do
not burn the garlic. Add the lemon rind, the lemon juice and the
broth.
Scrape the skillet to dissolve the brown particles that cling to the
bottom. Add the butter, and cook for 3 minutes longer.
Serving ideas: Serve with Mashed Potatoes with Garlic and Basil
