Crispy Sour Cream and Onion Chicken
In this recipe, originally shared by Pierre Franey in a 1992 column for The Times as part of his 60-Minute Gourmet series, a straightforward sauce is created by combining lemon juice, thyme, garlic, and shallots with the addition of two teaspoons of lemon zest.This sauce strikes a harmonious balance between liveliness and elegance. To complete the meal, it pairs wonderfully with a side dish. Mr. Franey recommended serving it with garlic and basil mashed potatoes, lightly drizzled with olive oil for added richness.
- ½ cup of flour for coating
- Salt and freshly ground pepper to season
- 4 boneless skinless chicken breasts, approximately 6 ounces each
- 2 tablespoons of olive oil
- 4 sprigs of fresh thyme or 1 teaspoon of dried thyme
- 2 tablespoons of finely chopped shallots
- 2 teaspoons of finely chopped garlic
- 2 teaspoons of lemon zest
- 3 tablespoons of lemon juice
- ½ cup of chicken broth either fresh or canned
- 2 tablespoons of butter
- Season the flour with salt and pepper, and thoroughly coat the chicken, shaking off any excess.
- Heat the oil over medium heat in a large, heavy skillet that can accommodate all the chicken pieces in a single layer. Add the chicken and cook it uncovered for about 5 minutes or until lightly browned.
- Flip the chicken over and cook for 5 minutes or until thoroughly cooked. Carefully remove the excess oil from the skillet while leaving the chicken. Discard the extra oil.
- Add the thyme, shallots, and garlic to the skillet and cook for approximately one minute, being careful not to let the garlic burn. Then, introduce the lemon zest, lemon juice, and chicken broth.
- Scrape the skillet to dissolve any browned bits sticking to the bottom. Add the butter and cook for an additional 3 minutes. Serve the dish immediately.