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Chicken Breasts With Lemon

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots It is, at once, lively and elegant To round it out, it needs a sturdy accompaniment

American25 minmedium4 servings
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Chicken Breasts With Lemon

Ingredients

  • 1/2 cup flour for dredging
  • Salt and freshly ground pepper to taste
  • 4 skinless boneless chicken breasts, about 6 ounce seach
  • 2 tablespoon solive oil
  • 4 sprigs fresh thyme or 1 teaspoon dried
  • 2 tablespoon sfinely chopped shallots
  • 2 teaspoon sfinely chopped garlic
  • 2 teaspoon sgrated lemon zest
  • 3 tablespoon slemon juice
  • 1/2 cup chicken broth, fresh or can ned
  • 2 tablespoon sbutter

Instructions

  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.
  5. Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.