Chicken with Lemon and Thyme Pan Sauce

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Here’s another recipe I found in the Better Homes and Garden cookbook.  I made a few tweaks to it to make it more custom to my taste.  And oooooh my goodness, this was SO good!

I opted for about 2 tablespoons of lemon juice versus the 2 teaspoons and am so glad I did because it adds just a little bit more of that lemon flavor.  I also cooked my chicken differently because I’m not a fan of just pan frying chicken.  I enjoy throwing it in the oven for a few minutes after the pan fry.

Chicken with Lemon and Thyme Pan Sauce

INGREDIENTS

  • 2 skinless, boneless chicken breast halves
  • 1/4 tsp salt
  • Dash of black pepper
  • 1 tbsp EVOO
  • 1 cup vegetable broth
  • 1/3 cup chopped shallot or onion
  • 2 tbsp whipping cream
  • 1/4 cup cold butter, cut up
  • Juice from half of fresh lemon (2 tbsp)
  • 2 tsp snipped fresh thyme

INSTRUCTIONS

  • Pre-heat the oven to 430 degrees.
  • For the chicken, clean it by running it under water for a little bit, and bringing it to your chicken only cutting board, and cut away any fat pieces.  Pat it dry and sprinkle both sides of chicken with a pinch of salt and pepper
  • In a large skillet, heat the EVOO over medium-high heat.  Add chicken to skillet and cook for about 3 minutes on each side.  Place chicken in a glass pan and bake in the oven for 10 minutes.
  • In the same skillet the chicken was cooked in, add the vegetable broth and onion; scrape up any chicken bits from the bottom of the skillet into the sauce.  Bring to boil.  Boil gently, uncovered, about 10 minutes or until liquid is reduced to 1/4 cup.  Reduce heat to medium-low.
  • Stir in whipping cream.  Add butter, 1 tablespoon at a time, stirring until butter melts after each addition.  Sauce should be slightly thickened.  Season to taste with additional salt and pepper.  Serve sauce over chicken.DSC01092

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