Lemon-Thyme Chicken

• 份量: 6 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

2 pounds chicken cutlets

Sea salt and freshly ground black pepper

Flour for dredging (whole wheat pastry flour or brown rice flour (gluten-free are the two I use)

Unrefined cold-pressed extra-virgin olive oil

1 large onion (halved and sliced thinly (I use a candle when I am cutting onions to prevent crying -- it works!)

4 cloves garlic (sliced thinly)

½ cup fresh lemon juice

1 cup chicken stock

a few sprigs of fresh thyme

步骤

Season the chicken cutlets on both sides with sea salt and black pepper. Dredge them with flour and shake off the excess.

Warm about ¼ cup olive oil over medium heat in a large skillet. Add the chicken cutlets and sauté on both sides until golden brown. Transfer the chicken to a plate.

Add the onions and garlic to the skillet and season with sea salt and pepper. Sauté until tender, about 8 minutes. Pour the lemon juice into the pan and scrape any brown bits on the bottom. Add the chicken stock and thyme sprigs and bring to a simmer. Transfer the chicken back to the pan with any accumulated juices. Simmer until cooked through, about 5 minutes.

Remove thyme sprigs and serve immediately.