Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil 
  • 3 cloves garlic (minced or pressed)
  • 2 teaspoons fresh thyme leaves (minced (or 1 teaspoon dried thyme))
  • 1/2 cup dry white wine
  • 3/4 cup chicken broth  ((I usually use low-sodium))
  • juice of 1 lemon
  • 2 tablespoons butter

Instruction

  • Season both sides of the chicken breasts with salt and pepper. Place the flour in a shallow bowl or plate, then lightly dredge each piece of chicken through it to coat, shaking gently to remove any excess.
  • Warm the olive oil in a large skillet over medium-high heat. Add the chicken and saute for 2-3 minutes per side, until cooked through and lightly golden. Remove the chicken to a plate, cover with foil, and set aside. 
  • If the pan looks extremely dry, add a tiny bit more olive oil. Add garlic and thyme to the skillet and sauté for about 1 minute, just until fragrant.
  • Add wine and scrape the bottom of the skillet to loosen any browned bits, then stir in the chicken broth. Bring the liquid to a simmer, and cook until the sauce is reduced and slightly thickened, 5-6 minutes. Add the lemon juice, followed by the butter, and stir until butter is melted. Taste and adjust seasonings as needed. Spoon the sauce over the chicken to serve.