Lemon-Thyme Chicken
Erica Prince
ingredients
- 2 boneless, skinless chicken breasts, butterflied into halves(4 pieces total)
- Kosher salt and freshly ground pepper
- 1/2 cup all-purpose flour
- 1 1/2 tbsp. olive oil
- 2 cloves garlic, minced
- 2 tsp. fresh thyme leaves, minced
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- Juice of 1 lemon
- 2 tbsp. butter
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notes
Bonus points: Zest the lemon before juicing it, then add the zest to the rice and/or side salad that accompany the chicken.
Source: Annie’s Eats
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