Chicken Breasts with Lemon

Title:
Chicken Breasts with Lemon

Yield:
4 Servings

Categories:
American,
Bread




Ingredients:





   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






 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.


 


 Recipe By     : Chuck Rippel


 


 From: Terri Woltmon


                Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:


 04-15-94 (20:09) Num   (4) Cooking


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip