Chicken Breasts with Lemon


1/2 cup of flour for dredging
Salt and pepper to taste
4 chicken breasts
2 tbsp olive oil
4 sprigs fresh thyme
2 tbsp shallots, chopped
2 tsp garlic, chopped
2 tsp lemon zest
3 tbsp lemon juice
1/2 cup chicken broth
2 tbsp butter


Pound chicken breasts  to even thickness. Season flour with salt and pepper and dredge  chicken in flour. Shake to remove excess flour.

Heat oil in a skillet on medium heat and add the chicken. Lightly brown on  both sides and drain oil from the pan. Add the thyme, shallots, and garlic to the pan and cook for a minute. Add the lemon zest, juice and the broth. Scrape the skillet to break up the brown bits from the pan and add the butter. Cook until chicken is done. Serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s