Lemon-Thyme Chicken
The perfect recipe for those busy weeknights - this recipe is quick and easy, and you can even prep ahead!
Servings: 6
Ingredients
- 2 pounds chicken cutlets I show a photo of how I cut a boneless, skinless breast half into cutlets, but you can ask your butcher to do this
- Sea salt and freshly ground black pepper
- Flour for dredging whole wheat pastry flour or brown rice flour (gluten-free are the two I use)
- Unrefined cold-pressed extra-virgin olive oil
- 1 large onion halved and sliced thinly (I use a candle when I am cutting onions to prevent crying -- it works!)
- 4 cloves garlic sliced thinly
- ½ cup fresh lemon juice
- 1 cup chicken stock
- a few sprigs of fresh thyme
Instructions
- Season the chicken cutlets on both sides with sea salt and black pepper. Dredge them with flour and shake off the excess.
- Warm about ¼ cup olive oil over medium heat in a large skillet. Add the chicken cutlets and sauté on both sides until golden brown. Transfer the chicken to a plate.
- Add the onions and garlic to the skillet and season with sea salt and pepper. Sauté until tender, about 8 minutes. Pour the lemon juice into the pan and scrape any brown bits on the bottom. Add the chicken stock and thyme sprigs and bring to a simmer. Transfer the chicken back to the pan with any accumulated juices. Simmer until cooked through, about 5 minutes.
- Remove thyme sprigs and serve immediately.