Chicken Breasts with Lemon
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
(for dredging) |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
chicken breasts
skinless, boneless |
|
| 2 | tablespoons |
olive oil
|
|
| 4 | sprigs |
thyme
|
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| 2 | tablespoons |
shallots
finely chopped |
|
| 2 | teaspoons |
garlic
finely chopped |
|
| 2 | teaspoons |
lemon zest
grated |
|
| 3 | tablespoons |
lemon juice
|
|
| ½ | cup |
chicken broth
fresh or canned |
|
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
(for dredging) |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
chicken breasts
skinless, boneless |
|
| 3E+1 | ml |
olive oil
|
|
| 4 | sprigs |
thyme
|
*
|
| 5 | ml |
thyme
dried |
*
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 1E+1 | ml |
garlic
finely chopped |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 45 | ml |
lemon juice
|
|
| 118 | ml |
chicken broth
fresh or canned |
|
| 3E+1 | ml |
butter
or margarine |
|
Directions
Season flour with salt and pepper, and dredge the chicken 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.
