Lemon & Thyme Chicken



This recipe is so simple to make. It’s amazing sometimes how you can turn a few simple ingredients into a fabulous and totally delicious dish.
Another alternative to this dish is to add 1/4 cup of capers and 1/3 cup of fresh parsley (instead of thyme) - this dish is often called Lemon Chicken Piccata. Piccata is a method of preparing food where meat is sliced, coated, sautéed and served in a sauce. The dish is Italian, but it is originally made with veal. But here I chose to make mine with chicken breasts, thinly sliced, or butterflied.

I served mine with steamed greens and wholewheat couscous. 

This recipe serves 4.

Ingredients 

2 skinless and boneless chicken breasts (cut in half lengthwise)
salt and pepper to taste
White spelt flour (for coating the chicken)
4 tbsp organic butter
2 tbsp olive oil
⅓ cup fresh lemon juice
½ cup chicken stock 
3 sprigs of fresh thyme 
Extra thyme and slice lemon for serving (optional)


Method

1. Season chicken with salt and pepper. Coat chicken in spelt flour and shake off any excess.

2. In a large fry pan melt 2 tbsp of butter with the olive oil, over medium to high heat.

3. Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from the pan.

4. Remove the pan from heat and add lemon juice, chicken stock, and thyme and scrape up the brown bits from the pan for extra flavour. 

5. Return the pan to the heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. 

6. Add the chicken back into the pan and simmer for about 5 minutes. 

7.Remove chicken to a platter and add remaining butter and whisk for about a minute. Sauce will thicken a bit.

8. You can return the chicken to the pan and garnish with extra thyme and lemon slices. Alternatively you can pour the sauce over the chicken and garnish with thyme.

Enjoy x

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