Lemon Thyme Chicken
The most important question about dinner at my house is “but what’s the sauce?” When I had only a couple of chicken breasts in the freezer to create dinner, I got a big eye roll at the suggestion of plain chicken. So I created this sauce out of the stuff I had. I typically have wine in the fridge, surprise! And most of the time I keep cream for coffee drinks. The frost has yet to kill my herbs so this dish was born on a boring Wednesday night.
This is definitely not boring chicken. The sauce totally makes it. The cooking technique is so simple to baste the chicken with the butter that the thyme is cooking in. This is a French technique that you get in fancy restaurants but is is so easy to do at home and creates super juicy meat.
Lemon Thyme Chicken
Golden brown chicken breasts basted in butter and thyme and finished in a beautiful lemon thyme cream sauce. Very French.
Ingredients
- 2 6 oz Boneless, skinless breast of chicken
- 2 tbsp butter
- ¼ cup dry white wine
- ½ cup heavy cream
- juice of ½ lemon
- ½ lemon sliced
- 3-4 sprigs fresh thyme, more for garnish
- salt and pepper to taste
Instructions
- Place chicken between 2 pieces of plastic wrap and pound just slightly to tenderize. Should only be an inch or so larger and thinner.
- Season with salt and pepper.
- Add butter to a skillet and melt over medium heat.
- Add chicken and thyme sprigs. Brown about 5 minutes on each side while tilting the pan and spooning the butter over the top.
- Remove to a plate and set aside.
- Add the lemon slices, lemon juice and wine to the pan to deglaze.
- Reduce the liquid by half and add the cream. Bring the sauce to a bubble and add the chicken back to the pan placing the lemon slices on top. Let simmer to 5 minutes, turning half way. Serve hot over rice or angel hair pasta.