Chicken Breasts With Lemon
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
- Serves: 4 persons
- ½cup flour for dredging
- Salt and freshly ground pepper to taste
- 4skinless boneless chicken breasts, about 6 ounces each
- 2tablespoons olive oil
- 4sprigs fresh thyme or 1 teaspoon dried
- 2tablespoons finely chopped shallots
- 2teaspoons finely chopped garlic
- 2teaspoons grated lemon zest
- 3tablespoons lemon juice
- ½cup chicken broth, fresh or canned
- 2tablespoons butter
Step 1Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
Step 2Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
Step 3Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
Step 4Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
Step 5Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.