Chicken Breasts With Lemon
"In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two tablespoons of lemon rind are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in. Featured in: 60 Minute Gourmet...."
INGREDIENTS
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1/2 cup flour for dredging
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Salt and freshly ground pepper to taste
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4 skinless boneless chicken breasts, about 6 ounces each
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2 tablespoons olive oil
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4 sprigs fresh thyme or 1 teaspoon dried
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2 tablespoons finely chopped shallots
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2 teaspoons finely chopped garlic
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2 teaspoons grated lemon rind
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3 tablespoons lemon juice
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1/2 cup chicken broth, fresh or canned
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2 tablespoons butter
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