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Lemon-Baked Chicken Breasts

Source of Recipe


From "The Best of Gourmet"






List of Ingredients



• 1 Tbsp unsalted butter
  
• 1 Tbsp vegetable oil
  
• 2 whole chicken breasts, each about 1-1/4 lbs., halved
  
• 1 cup dry white wine
  
• 1/2 tsp dried thyme, crumbled
  
• 2 Tbsp fresh lemon juice, or to taste
  






Instructions



1. In a large heavy skillet, preferably cast-iron, heat the butter and oil over moderately high heat until the foam begins to subside. Add the chicken, patted dry, skin-side down, without crowding, and sauté it, turning, until it is golden.
   
   
2. Transfer the chicken with tongs to a baking dish and pour off the excess fat from the skillet. Add the wine and the thyme to the skillet, and bring the liquid to a boil, scraping up the brown bits. Pour the pan juices over the chicken.
   
   
3. Season the chicken with salt and pepper, sprinkle it with the lemon juice, and bake it in the lower third of a preheated 400º F oven for 30 minutes, or until it is tender.
   
   Serves 4