Categories: Chicken
Ingredients
- 4 chicken breasts, seasoned with 1 tsp black pepper and 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tbsp minced fresh garlic
- 1 tsp cornstarch
- 1 tsp water
- 1 tbsp unsalted butter
- 2 tbsp each minced lemon zest and fresh thyme
- 1 tbsp fresh lemon juice
- 1 lemon, cut into wedges
Directions
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Preheat oven to 350.
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Brown chicken in oil in a saute pan over high heat, 2-3 minutes per side, then transfer pan to the oven. Roast chicken until reaches 165, 6-8 minutes. Transfer chicken to a plate; tent with foil.
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Deglaze pan with wine over medium-high heat, scraping up any brown bits, then add broth and garlic.
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Whisk together cornstarch with 1 tsp water; then whisk into sauce. Cook sauce until it thickens, about 3 minutes. Off heat, stir in butter until melted, then stir in zest, thyme and lemon juice. Serve chicken with sauce; garnish with lemon wedges.