Lemon-Thyme Chicken

4 boneless, skinless chicken breasts

1 T. butter

1 T. olive oil

Flour

¼ tsp. salt

¼ tsp. pepper

1 cup heavy cream

3 shallots, minced

2 tsp. lemon zest

1 T. thyme

2 T. lemon juice

1 T. Dijon mustard

Directions:  Dip chicken breast halves in a mixture of flour, salt, and pepper.  Make 

sure to lightly coat both sides.  Heat olive oil and butter in a skillet over medium 

heat.  Cook chicken 7-8minutes, or until no longer pink, turning once.  Remove and 

keep warm.  

Add cream to the skillet, raise heat to medium-high and stir, scraping up browned 

bits sticking to the bottom of the pan.  Add shallots, lemon zest, and thyme.   Cook 2 

minutes, stirring frequently, or until cream thickens.  Stir in lemon juice and Dijon 

mustard, and season with salt and pepper to taste.

Spoon sauce over chicken to serve.  Good with rice.

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