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
- 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
- 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.