Lemon Thyme Chicken

By JoshandMegs -
Wow, first 'meat' dish i've posted in a while. But we've had 2 chicken breasts in the freezer for quite a few months now, so I decided it was finally time to get  those things cooked up. Out of all the 'meats', poultry would be my favorite, and this recipe turned out delicious. All three of us were very pleased with this dish. It wasn't heavy, had a good tangy flavor, and was just really yummy. Garlic, lemon, and thyme together equals goodness.

Lemon Thyme Chicken

2 boneless, skinless chicken breasts, butterflied into halves (4 pieces total)
S&P
1/2 c flour
1 1/2 tbsp oil
2 cloves garlic, minced
2 tsp fresh thyme leaves
1/2 c white cooking wine
3/4 c chicken broth
Juice of 1 lemon
3 tbsp butter

Season both sides of the chicken with s&p. Place the flour in a shallow bowl, and dredge chicken in the flour, shaking off excess. In a large skillet, heat the oil over medium to med-high heat. Add chicken to the pan and saute until lightly golden, about 2-3 minutes per side, and reads 160 degrees in the thickest part of the chicken.
Remove pieces to a plate, tent with foil, and set aside.

Add garlic and thyme leaves to the pan, and saute just until fragrant, about 1 minutes. You might need to add an extra drizzle of oil if all was absorbed by the chicken.
Off the heat, add the wine, scraping the bottom of the pan to loosen any browned bits.
Return the pan to the heat and bring to a simmer. Stir in broth, reduce until sauce has thickened, about 4-5 minutes. Add lemon juice and butter, whisk until completely melted. Season with s&p if needed. Serve immediately, spooning sauce over the chicken.

Bon Appetite!

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