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Poulet au Thym




Source of Recipe


courier journal


List of Ingredients




1 shallot, about the size of a ping-pong ball, or the equivalent
1 tablespoon butter
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
2 teaspoons fresh thyme or ½ teaspoon dried
½ teaspoon salt
½ teaspoon (freshly ground) pepper
1 cup reduced-sodium chicken broth (or substitute ½ cup white wine)



Recipe



Mince the shallot — you want about 1/3 to ½ cup. Heat butter and oil in a wide skillet over medium-high heat. Add the shallot and cook 2 to 3 minutes, or until the pieces soften.

Meanwhile, sprinkle chicken breast with thyme, salt and pepper. Add to skillet and cook until golden brown on both sides, 3 to 4 minutes per side. Add the chicken broth (and wine, if using), reduce heat and simmer until the chicken is cooked through (about 5 minutes).

Remove chicken to plates or platter and increase heat under pan to high. Boil, stirring occasionally, until liquid in pan is reduced to ¼ cup. Drizzle over chicken breasts. Serve with wild rice or wild rice mix and salad.

Serves 4.