There is something about the succulence of a quality chicken breast and the freshness of a juicy lemon that are the best of friends. I like to serve this dish with wild rice and steamed green beans but I think some nice new potatoes and your favourite greens would do just as well.
Olive oil, for cooking
4 chicken breasts
2 tbsp flour
Salt and pepper
1 shallot, finely sliced
3 cloves garlic, minced
2 tsp fresh thyme leaves, roughly chopped
90ml dry white wine
250ml Carol’s Stock Market Chicken Stock
Juice from 1 lemon
Place the chicken between two sheets of parchment paper then use a rolling pin or heavy pan to flatten them to an even thickness of about 3cm.
Season flour with 2-3 pinches of salt and some pepper, then spread out on a large plate.
Coat each flattened chicken breast in the flour, set aside.
Heat a large saucepan over medium high heat, once hot, add a drizzle of oil. Add the coated chicken to the pan and cook until chicken is golden and cooked through, 3-4 minutes on each side. Remove chicken from pan and place on a plate covered with foil.
Add another drizzle of oil to the pan then add the shallot, garlic and thyme. Cook until fragrant, 1-2 minutes.
Add the wine and scrape the bottom of the pan to loosen any bits, then stir in the chicken stock and a light seasoning of salt and pepper. Bring to a simmer, then cook until liquid has reduced slightly, 6-8 minutes.
Finally, stir in the lemon juice and return chicken to the pan, coating the chicken with the sauce. Taste for seasoning and add more salt or pepper if needed, then serve chicken with your sides of choice (rice or steamed baby potatoes and green veggies), spooning the sauce over the chicken.