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Lemon-Thyme Chicken

  • 4servings
  • 19minutes
  • 353calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, D
MineralsNatrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) all-purpose flour

  2. 1 teaspoon(s) salt

  3. 1/4 teaspoon(s) freshly ground pepper

  4. 4 (5-ounce) boneless, skinless chicken-breast halves , without tenderloin

  5. 1 tablespoon(s) olive oil

  6. 1 tablespoon(s) unsalted butter

  7. 1/2 cup(s) heavy cream

  8. 2 shallots , minced

  9. 2 teaspoon(s) grated lemon zest

  10. 1 tablespoon(s) minced fresh thyme

  11. 2 tablespoon(s) fresh lemon juice

  12. 1 tablespoon(s) Dijon mustard

Instructions Jump to Ingredients ↑

  1. Coat: Dredge 4 chicken breast halves in a mixture of 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, lightly coating both sides.

  2. Dredge: In a large nonstick skillet, heat 1 tablespoon olive oil. Add 1 tablespoon unsalted butter; melt. Add chicken and sauté, 6 to 7 minutes, turning once. Remove chicken to a plate; keep warm.

  3. Deglaze: Add heavy cream to skillet, increase heat to medium high, and scrape up any browned bits in skillet.

  4. Finish: Add shallots, lemon zest, and thyme, stirring frequently, 2 minutes, or until cream is thickened. Stir in lemon juice, mustard, and remaining salt. Spoon over chicken.

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