New York Times Chicken Breasts with Lemon

 

We have been eating a lot of chicken at home, so I’m always in search of new chicken recipes. I wasn’t sure if my girls would like this lemon chicken recipe, but was a big hit with them. Even the little one asked for 2^nd servings! We had all these leftover lemon rinds from making lemonade so I was happy to put those to good use with this recipe.

 

Chicken Breasts With Lemon (~NY Times)

 

INGREDIENTS

·        ½ cup flour for dredging

·        Salt and freshly ground pepper to taste

·        4 skinless boneless chicken breasts, about 6 ounces each (used 10 chicken breasts, thinly slices and tenderized)

·        2 tablespoons olive oil

·        sprigs fresh thyme or 1 teaspoon dried

·        2 tablespoons finely chopped shallots (omitted)

·        2 teaspoons finely chopped garlic

·        2 teaspoons grated lemon zest

·        3 tablespoons lemon juice

·        ½ cup chicken broth, fresh or canned (used 1 cup chicken broth)

·        2 tablespoons butter (used olive oil)

PREPARATION

1.      Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.

2.      Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.

3.      Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.

4.      Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth. Also added a little sugar.

5.      Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter (used olive oil), and cook for 3 minutes longer. Serve immediately. Served sauce on the side