Lemon Thyme Chicken
Golden brown chicken breasts basted in butter and thyme and finished in a beautiful lemon thyme cream sauce. Very French.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine French
- 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
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.