Chicken Breasts with Lemon
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salt and freshly ground pepper
chicken breast halves, skinless and boneless
shallots, finely chopped
garlic clove, finely chopped
Season flour with salt and pepper, and dredge the chicken all over.
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.
Add the thyme, shallots and garlic, and cook for about a minute.
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.