Ingredients

• 1/2 cup flour
• salt
• black pepper
• 4 boneless, skinless chicken breast halves
• 2 tablespoons olive oil
• 4 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 tablespoons finely chopped shallots
• 2 teaspoons minced garlic
• 2 teaspoons grated lemon zest
• 3 tablespoons lemon juice
• 1/2 cup chicken broth
• 2 tablespoons butter

Directions

Slice chicken breasts in half horizontally to reduce thickness. (Note: Chicken breasts may also be left in their whole condition,

though might take slighter longer to cook and will produce fewer servings.) Place flour in a shallow bowl and season with salt and pepper. Lightly coat chicken breast pieces with seasoned flour, gently shaking off any excess.

Heat oil over medium heat in a large skillet. Add floured chicken breast pieces and cook over medium-high heat, uncovered, for 5 minutes or until lightly browned. Turn chicken over and cook for an additional 5 minutes, or until cooked through. Remove chicken from skillet and place on a plate while preparing sauce. Cover with aluminum foil to keep warm.

Reduce heat to medium, then add thyme, shallots and garlic and cook for about 1 minute, being careful not to burn the garlic. Add lemon zest, lemon juice and broth and stir to combine. Scrape the skillet to loosen any bits and pieces left behind from cooking the chicken and stir again. Add butter, and cook for 1 minute or until melted, stirring constantly. Return chicken to skillet and cook for 2 more minutes. Dish onto individual servings plates and drizzle with sauce. (Alternatively, chicken pieces may be served on a platter and sauce may be drizzled over all chicken breasts.)