This is a recipe that I first started to make when I was in high school. I remember making it back then because it was the first time I ever used wine in a recipe and I thought I was "so cool"! This is a simple and delicious dish that is perfect for a week night. Serve over rice and pair with your favorite vegetable. You can change the amount of lemon depending on your personal preference. Sometimes I add extra lemon juice on my plate because I love the acidity!
Ingredients
Directions
Pound out chicken breasts until thin (about ¼ inch).
Cut the pounded chicken breasts in half and season with salt and pepper.
In a large skillet melt 1 tablespoon of the butter over medium-high heat.
Reduce heat to medium. Cook chicken for 10 minutes or until no longer pink, turning once.
Transfer chicken to a plate and cover with foil to keep warm.
Add wine, broth, and shallot to hot skillet. Cook and stir, scraping up the browned bits from the bottom of the pan.
Bring to boiling. Reduce the liquid by boiling gently for 15 minutes.
Reduce heat to medium low. Stir in cream.
Add the remaining 4 tablespoons butter, 1 tablespoon at a time, stirring after each addition until butter is melted.
Stir in lemon juice (adjust the quantity to make it more or less acidic).
Stir in thyme. Add additional salt and pepper to taste.
To serve, spoon sauce over chicken and rice.