Ingredients

• 4 sprigs thyme (1 tsp dried)
• 2 tablespoon shallots (finely chopped)
• 2 teaspoon garlic (finely chopped)
• 2 teaspoon lemon rind (grated)
• 3 tablespoon lemon juice
• ½ cup chicken broth (fresh or canned)
• 2 tablespoon butter or margarine

Directions

• Directions
• Season flour with salt and pepper and dredge the chicken all over. Shake off excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer.
• Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
• Turn the chicken and cook for 5 more minutes, or until cooked through.
• Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
• Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic.
• Add the lemon rind, the lemon juice and the broth.
• Scrape the skillet to dissolve the brown particles that cling to the bottom.
• Add the butter and cook for 3 minutes longer.