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