You might have noticed on our dissection of thyme that lemon is a complement. We knew this because one thing we make, semi-regularly, is lemon thyme ice cream.
- 1 tablespoon Olive Oil
- 4 Chicken Breasts boneless skinless
- 1 teaspoon minced Garlic
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt divided
- 1/2 teaspoon Pepper
- 1 tablespoon Butter
- 1 teaspoon All Purpose Flour
- 1 1/2 cups Milk
- 1/2 teaspoon Lemon Zest
- 1/2 teaspoon dried Thyme or 1 teaspoon fresh Thyme Leaves
1. Rub the chicken breasts with garlic, lemon juice, 1/2 teaspoon salt and pepper and set aside for 15-20 minutes.
2. Heat olive oil in a large skillet and add chicken breasts. Cook the breasts for 5-6 minutes on each side till cooked though and not pink from inside. Once cooked, take the chicken breasts out of the pan and set them aside on a plate. Cover the plate with foil to keep the breasts warm.
3. In the same pan heat butter and add the flour. Stir the flour for a minute and slowly start whisking in the milk till all the milk is incorporated and there are no lumps.
4. Simmer the sauce while stirring occasionally till the sauce thickens slightly. Add the remaining salt, lemon zest and thyme and mix. Add the chicken back to the pan and simmer for two more minutes. Serve immediately.