Monday, September 6, 2010

Seared Chicken with Pan Gravy

Serves 4

4 skinless, boneless Chicken Breast Halves
1 Tbs chopped fresh Thyme (I used dry)
1/2 tsp Salt
1/2 tsp plus 1/4 tsp Black Pepper (divided)
1/4 Cup plus 1 Tbs Flour (divided)
1 Tbs Olive Oil
1/4 Shallots
1 Cup Chicken Broth
1 Tbs fresh Lemon Juice

~ Place each Chicken Breast between 2 sheets of heavy-duty plastic wrap and pound to 1/4 thickness. 
~ Sprinkle Chicken with Thyme, Salt and Pepper. Place 1/4 Cup Flour in shallow dish and dredge Chicken. 
~ Heat Oil in large skillet and cook Chicken 2-3 minutes on each side or until done. Remove Chicken and keep warm. Add Shallots to pan and cook for 1 minute.
~ Stir in Chicken Broth and remaining Flour, scrapping the pan to loosen browned bits. Simmer for 3-4 minutes or until gravy has thickened. Add Lemon Juice and Pepper and spoon over Chicken.

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