Lemon, Butter and Thyme Chicken
I have experimented with so many versions of this recipe and after many attempts I can tell you – if you don’t try any of my recipes you MUST try this one. The flavor and moistness of this chicken make it a dish that would make your recipe box and be used time and time again!
-4 skinless, boneless chicken breasts
-1/2 cup of flour
-1/2 tsp salt
-1/2 tsp pepper
-1/3 cup butter
-1 tbs olive oil
-1 clove garlic minced
-2 tbs fresh thyme
-1 tsp of Italian seasoning and or lemon pepper. I prefer Dak’s Spices. (www.daksspices.com)
-Set up a breading station with 2 trays. Place the flour, salt and pepper in one tray and the juice of 2 lemons in the other tray.
-Place your chicken breast into a gallon size zip lock bag and pound with a mallet to 1/2 inch thickness. I recommend using a zip lock bag instead of plastic wrap because it keeps any contaminants from the chicken inside the bag.
-Preheat a large skillet over medium heat and melt the butter, add the olive oil and the juice of your 3rd lemon
-Dredge each chicken breast on both sides in the lemon juice, then dredge each piece in the flour mixture.
-Add the chicken to the skillet and cook for about 3-4 minutes on each side. Sprinkle each side while frying with the Italian seasoning or Daks Green Zest and/or Lemon Pepper.
-Remove your chicken and cover with foil to rest for 5 minutes. In the meantime, cut your 4th lemon into slices and add them to the skillet with your Thyme and saute for 2-3 minutes.
-Plate your chicken and top it with the sauteed lemons and pour the drippings over the chicken. Enjoy!