Last Wednesday, Joel went to the doctors for a physical. He had a 3:30 appointment and had to leave work a little early in order to make it. At about 4:15, I got a text from him saying that he was still waiting to be called back. It seemed as if he was annoyed, especially since I was the one who wouldn't leave him alone about making an appointment. By the time I looked at the clock again, it was 5:00, and I was getting yet another text from him saying that he STILL had not been called. He finally was called back at 5:30, after 2 hours of waiting, only to be told he was just fine and that the doctor didn't need to see him again for another five years! I knew how agitated he was, so the least I could do was have dinner on the table, waiting for him when he walked in the door. I made this chicken dish from Annie's Eats. It was, by far, one of the best chicken dishes I have ever made at home. I'm talking restaurant quality, on a plate in my own dining room! I had planned on making plain white rice to serve along side, but after reading Annie's post about her garlic rice pilaf (which I'll post soon), I had a quick change of heart, and I'm so glad I did. I honestly don't know which part of this meal I liked more!
2 Boneless, Skinless Chicken Breasts, butterflied
Salt and Pepper
1/2 cup Flour
1 1/2 tablespoons Olive Oil
2 Garlic Cloves, minced
2 teaspoons Fresh Thyme Leaves, minced
1/2 cup Dry White Wine
3/4 cup Chicken Broth
Juice from 1 Lemon
3 tablespoons Butter (I used about 1 1/2 and it was just fine)
Season both sides of the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the pan and sauté until lightly golden, about 2-3 minutes per side, and a meat thermometer registers 160 degrees in the thickest part of the chicken. Remove the chicken to a plate, tent with foil, and set aside. Add a small drizzle of olive oil to the pan, if necessary, and add the garlic and thyme leaves to the pan and sauté until fragrant, about 1 minute. Take the pan off the heat and add the wine, scraping the bottom to loosen the brown bits that may have remained from the chicken. Return the pan to the heat and bring the liquid to a simmer. Stir in the chicken broth. Reduce until the sauce has thickened slightly, about 4-5 minutes. Add the lemon juice and butter, whisking until the butter is completely melted. Season with salt and pepper, to taste. Serve immediately, spooning the sauce over the chicken.