Side Pannel
Chicken Breasts with Lemon
Chicken Breasts with Lemon
- Recipe Submitted by ADMIN on 09/26/2007
Category: Quick Breads, Breads, United States
Ingredients List
- 1/2 c Flour -- (for dredging)
- Salt and pepper -- to taste
- 4 Chicken breasts -- skinless,
- Boneless
- 2 tb Olive oil
- 4 Sprigs thyme -- (1 tsp
- Dried)
- 2 tb Shallots -- finely chopped
- 2 ts Garlic -- finely chopped
- 2 ts Lemon rind -- grated
- 3 tb Lemon juice
- 1/2 c Chicken broth -- fresh or
- Canned
- 2 tb Butter or margarine
Directions
Season flour with salt and pepper, and dredge the chichen all over. Shake
off excess flour.
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.
Turn the chicken and cook for 5 more minutes, or until cooked through.
Carefully remove the oil from the skillet, leaving the chicken. Discard
the oil.
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.
Scrape the skillet to dissolve the brown particles that cling to the
bottom. Add the butter, and cook for 3 minutes longer.
off excess flour.
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.
Turn the chicken and cook for 5 more minutes, or until cooked through.
Carefully remove the oil from the skillet, leaving the chicken. Discard
the oil.
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.
Scrape the skillet to dissolve the brown particles that cling to the
bottom. Add the butter, and cook for 3 minutes longer.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
