Lemon Poulet Français

This is an easy way to prepare a quick chicken breast with a pan sauce, so common in French cuisine. Simple, fast and delicious.

2 chicken breasts, pounded thin

1/3 cup flour

1 Tbsp fresh thyme leaves

1 shallot, minced

2 lemons, sliced, pits removed

1 Tbsp butter

1/2 cup dry sherry or white wine

1/2 cup chicken broth

2 tsp Worcestershire sauce

2 Tbsp butter

Salt and pepper the chicken lightly to taste. Dredge the chicken in the flour, lightly coating both sides. Heat a thin layer of canola oil in a skillet, and brown the chicken over medium-high heat. Brown each side about 3-4 minutes, or until the chicken is fully cooked through. Remove breasts to a plate and keep warm in a low oven.

Leave only about a teaspoon or so of the oil in the pan. Discard the rest, but hold onto those flavorful bits scattered about the pan (the ‘fonds’). Add the shallot and sauté for a few minutes until nicely softened and aromatic.

Meanwhile, in a separate skillet, melt a tablespoon of butter and lay the lemon slices on top. Slowly brown the lemon slices over medium heat.

Add the thyme to the softened shallots and cook another minute or two. Add the wine, broth and Worcestershire sauce to the skillet and turn heat to high. Reduce the liquid to at least half to thicken. Add the butter and incorporate into sauce.

Plate the chicken and spoon sauce on top. Serves 2.

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