Lemon Thyme Chicken

I could eat Chicken every day. Every single day. I could eat it plain, breaded, grilled, BBQ, shake 'n bake, roasted, in sauce or with a dipping sauce. I love chicken so much all I have to say is "winner, winner" and my 3 yr old says "chicken dinner". Okay, you get the idea.

I don't think my husband shares my love of the "chicken every day" idea. So, I try to mask it with new and exciting recipes. This was one of them...

I love stove top cooking. Roasting is a close second, but the more chopping and stirring I get to do the better. I love watching the food transform before my eyes.

Something I learned: Lemon is a seasoning. Well, that is what I am going to repeat over and over to myself while using it. I used the amount of lemon called for in the recipe - but boy was it over the top sour lemon! So, when you go to make this otherwise delicious dish - please taste as you squeeze!! Stop when you have enough lemon for you.

This would go lovely with roasted veggies, a salad or your favorite pasta dish. I hope you give this one a try!!

Lemon Thyme Chicken

adapted from Rachel Ray

4 tbsp all-purpose flour

1/2 tsp coarse salt

freshly ground black pepper

1/2 tsp poultry seasoning

1 1/2 lbs boneless, skinless chicken breasts

3 tbsp extra-virgin olive oil

2 tbsp butter

1 shallot

1 cup low-sodium chicken broth

juice of 2 lemons, rolled on counter to release juices

6 - 8 sprigs fresh thyme, leaves stripped from stem

1. Put flour, salt, pepper and poultry seasoning in a big plastic baggie. Pat chicken dry and drop into bag. Give the chicken a good shake to lightly coat the breasts. Remove from bag and set aside the additional flour.

2. Heat olive oil over medium-high heat in a big nonstick skillet. Add chicken and cook 5 minutes on each side. Remove chicken and add a pat of butter and the shallot to the pan. Cook 2 or 3 minutes. Stirring frequently. Add reserved flour and cook 1 minute.

3. Add broth and bring sauce to a boil. Reduce heat to medium-low and squeeze lemon juice into the sauce. Add thyme and additional pat of butter. Add chicken back to pan and let simmer until cooked through and coated with sauce.

Enjoy

CC