Prep 10 mins
Cook 30 mins
This is Melissa D'Arabian's recipe from The Next Food Network Star.... it looked so good on TV that I wanted to try it!
- 4 boneless skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
- 1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
- salt & freshly ground black pepper
- 4 tablespoons olive oil
- 1⁄4 cup all-purpose flour
- 1 red onion, thinly sliced
- 1⁄4 cup white wine (optional)
- 1 cup chicken broth
- 3 lemons, juiced
- 1 -2 tablespoon butter
- Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
- In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
- In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
- Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
- Place the chicken on a serving platter. Spoon the sauce over the chicken and serve.
Loved this. I didn't have fresh thyme, but dried thyme worked just fine for us. The sauce was delicious-- tangy & flavorful, but not overpowered by any one ingredient (in my opinion). I did use the white wine (pinot gris) for the sauce & then swirled in the butter at the end. I should also note that I juiced 2 lemons & used the zest from one of them (instead of juicing 3 lemons). Overall I thought this recipe was very good not only b/c it has great flavor, but also b/c this dish is relatively quick to put together. Not complicated at all. I will definitely make this again. Thanks for posting! :)
This was delicious. I changed a few things to reduce fat content. I cut the olive oil in half and I also added onion powder and paprika to the seasonings. I only used about 2 tbsp of lemon and I did use the white wine. Didn't add the butter at the end. Really loved the flavor of the thyme in this dish. Definite keeper, easy, can be lower fat, will go on the regular rotation.
I was just coming to post this! LOVED it. As did DH, DS (10) and his friend (12). The only thing I didn't care for was the spinach that was in the original recipe...too much lemon! LOL. I only wish Melissa D'Arabian would post somewhere her other variations. Yum yum!