Yikes, another month has already gone by?! Yikes. I thought I had no time during busy season. Ha! Jokes. Now I’m studying for the CPA exam and still working full time (obviously) and I really really have no time. I’ve been living off of oatmeal for breakfast and then PB&Js for lunch and dinner since the office always has the fixins for it and I study after work…at work. I’m fairly certain I spend more time at work still than at my apartment.
Last month I’d decided I wanted to make something sweet for SRC so I could bring it in to work, but after living off of the aforementioned PB&Js I wanted something savory so I could make it and bring it into work for lunch/dinner. And I definitely found a winner!
Even though I’m a total sucker for lemon anything, this was absolutely delicious. Melissa was completely right when she said it was something straight out of a restaurant. It was delicious and I followed her advice and also made the baked garlic rice pilaf, and I’m so glad I did, the whole meal was delicious. Lemony and garlicky.
I started the rice first, since that took the longest and once that go into the oven, I cooked the chicken in batches. I can happily report that the recipe scales up nicely – just make sure you cook the chicken in batches! Everything was very simple and very delicious. I’m totally looking forward to having this for lunch or dinner next week in the office!
The recipe called for butterflying the chicken breasts which I didn’t do. Instead I pounded it flat because there’s something therapeutic about pounding those things flat. Too bad I can’t do it with my financial accounting review book. That would have been way more therapeutic. Le sigh. The only other change I made was to add capers to the pan sauce, because I love capers!
So, while I go back to living under the rock that is the CPA exam – go make this for dinner tonight! You won’t regret it!
Lemon Thyme Chicken
2 Boneless, Skinless Chicken Breasts, butterflied or pounded flat
Salt and Pepper
1/2 cup Flour
1 1/2 tablespoons Olive Oil
2 Garlic Cloves, minced
2 teaspoons Fresh Thyme Leaves, minced
1/2 cup Dry White Wine
1 tablespoon capers
3/4 cup Chicken Broth
Juice from 1 Lemon
3 tablespoons Butter (I used about 1 1/2 and it was just fine)
Either butterfly your chicken breasts or pound them flat until they’re about half as thick.
In a large skillet (or sauce pan, just make sure it has sides, you’ll be making a pan sauce!) heat olive oil over medium-high heat.
Salt and pepper each breast and then dredge them in the flour, shaking off the excess flour.
Place chicken breasts in the pan — if they’re large chicken breasts (like the ones from Costco) you’ll want to do them separately – and cook for about 3 minutes. Flip the chicken breast over and cook for another three minutes. In the thickest part of the chicken breast insert a thermometer to make sure the chicken as reached 160 degrees. If you don’t have a meat thermometer, cut the chicken at the thickest part and if it’s white all the way through it’s done.
After the chicken has been cooked, remove the pan from the heat and pour in the wine. Scrape the bottom of the pan to release the yummy bits of food. Return to heat and bring to a simmer. Add in the chicken broth.
Cook for another 4-5 minutes to allow the sauce to reduce. Add in butter and lemon juice and stir until the butter has completely melted. Salt and pepper if needed.
Spoon over chicken and enjoy!
In case you make your dinner plans based off of what cats like to eat; I give you a cat approved meal:
Although, he does like green beans so I don’t know if we should trust him. His taste buds seem a bit off for a cat.