Chicken Breasts with Lemon
It is lively and elegant. Serve with mashed potatoes with garlic and basil.
Servings: 4
Equipment
- 1 12" cast iron skillet
Ingredients
- 1/2 cup Flour
- 4 ea Boneless, skinless chicken breasts
- 2 Tbsp Olive oil
- 4 springs Fresh thyme, chopped. or 1 tsp dried
- 1 ea Shallot, chopped
- 3 ea Garlic cloves, chopped
- 2 tsp Lemon zest
- 3 Tbsp Lemon juice
- 1/2 cup Chicken broth
- 2 Tbsp Butter
Instructions
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.1/2 cup Flour
- Heat the oil in a heavy skillet over medium heat. Add chicken and cook, uncovered, for 5 minutes or until lightly browned.4 ea Boneless, skinless chicken breasts, 2 Tbsp Olive oil
- Flip the chicken and cook for 5 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 zest, the lemon juice, and the broth.4 springs Fresh thyme, chopped., 1 ea Shallot, chopped, 3 ea Garlic cloves, chopped, 2 tsp Lemon zest, 3 Tbsp Lemon juice, 1/2 cup Chicken broth
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.2 Tbsp Butter