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Lemon-Thyme Chicken Breasts
Ingredients
4 skinless, boneless chicken breast halves
4 tablespoons fresh lemon juice
1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried
4 teaspoons grated lemon zest
3 garlic cloves, minced
1 1/2 tablespoons flour
2 teaspoons olive oil
3/4 cup skim milk
Directions
Combine 3 tablespoons of the lemon juice, half the thyme, half the lemon zest and garlic in a plastic zipper bag. Add the chicken, shake to coat and let marinate in the refrigerator about two hours.
When ready to cook, drain the chicken, disposing the marinade. Dredge in the flour, and then cook in a skillet in the olive oil until almost cooked through, about five to seven minutes per side. Pour in the milk, and add the remaining thyme, lemon and lemon zest. Bring to boil and cook until thickened, about three minutes. Season with salt and pepper. Serves four.