Chicken Breasts with Lemon
In this recipe featured by Pierre Franey in one of his 60-Minute Gourmet columns for The Times back in 1992, a zest of lemon, along with lemon juice, thyme, garlic, and shallots, enlivens a simple sauce, creating a dish that is both live and elegant.To complement its flavors, a side dish is recommended. Mr. Franey proposed mashed potatoes with garlic and basil, lightly drizzled with olive oil for added richness.
Ingredients
- ½ cup flour used for dredging
- Salt and freshly ground pepper to your taste
- 4 skinless boneless chicken breasts, approximately 6 ounces each
- 2 tablespoons olive oil
- 4 sprigs fresh thyme or 1 teaspoon dried
- 2 tablespoons finely chopped shallots
- 2 teaspoons finely chopped garlic
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- ½ cup chicken broth fresh or canned
- 2 tablespoons butter
Instructions
- Season the flour with salt and pepper, then coat the chicken thoroughly. Shake off any excess flour.
- In a heavy skillet large enough to accommodate the chicken pieces in a single layer, heat the oil. Add the chicken and cook uncovered over medium heat for approximately 5 minutes or until it achieves a light browning.
- Flip the chicken and continue cooking for another 5 minutes or until it's fully cooked. Carefully tilt the skillet to remove excess oil, leaving the chicken behind. Discard the extra oil.
- Add the thyme, shallots, and garlic to the skillet, cooking for approximately one minute. Be cautious not to let the garlic burn. Stir in the lemon zest, lemon juice, and chicken broth.
- Using a spatula, scrape the bottom of the skillet to remove any browned bits. Add the butter to the skillet and continue cooking for an additional 3 minutes. Serve the dish promptly.
