Ingredients:
2 Boneless, Skinless Chicken Breasts
Salt and Pepper
3/4Cup Plain Flour
1 Tbl Olive Oil
2 Cloves Garlic, finely minced
2 tsp Fresh Thyme Leaves, chopped
2/3 Cup Dry White Wine
Juice of ½ a large Lemon (or the juice of 1 whole lemon, if desired)
1-2 tablespoons butter
Directions:
Butterfly the chicken breasts to create four halves.
Season both sides of the chicken pieces with salt and pepper.
Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces to the pan and saute until lightly golden, about 2 minutes; flip and cook on the other side, about 2 minutes.
Add the garlic and thyme leaves to the pan and saute just until fragrant, about 1 minute.
Off the heat, add the wine to the pan. Return the pan to the heat and bring the liquid to a simmer. Reduce until the sauce has thickened and the chicken has become golden brown on each both sides.
Add the lemon juice to the pan and stir in the butter until completely melted. Serve immediately, and spoon the extra sauce over the chicken.
Recipe Source: Annie’s Eats (but I found it at What’s for Dinner?)