Lemon Thyme Skillet Chicken Breast

• 4 skinless boneless chicken breasts
• 2.12 oz plain flour, for dredging
• 2 tbsp olive oil
• 1 shallot, finely chopped
• 3 clove garlic
• 6 fresh thyme sprigs
• 1 lemon zest
• 1/2 lemon juice
• 8 tbsp chicken broth
• 2 tbsp butter
• salt, to taste
• black pepper, to taste
• 2 ripe tomatoes (optional)
• 3 small sweet peppers (optional)
• 1 shallot or red onion, for the salad (optional)
• Feta cheese (for the side salad) (optional)
• 1/2 tsp dried oregano (optional)
• Fresh mint (optional, but mint adds brightness) (optional)
• sea salt and olive oil, for the salad, to taste (optional)

Steps

1. 1.Season 1/2 cup (60 g) flour with salt and pepper, dredge the chicken breasts in it and shake off the excess.▶1:25
2. 2.Heat 2 tbsp olive oil in a skillet and cook the chicken uncovered over medium heat for 5 minutes.▶0:02
3. 3.Flip the chicken and cook for 5 minutes more, or until cooked through.▶0:15
4. 4.Add the chopped shallot to the pan, then the garlic, and cook for about a minute.▶0:21
5. 5.Add the thyme, lemon zest and the juice of half a lemon.▶0:46
6. 6.Pour in 1/2 cup (120 ml) chicken broth or water and season with salt and pepper.▶0:55
7. 7.Add 2 tbsp butter and cook 3 minutes longer, spooning the pan sauce over the chicken.▶1:20
8. 8.For the side salad, slice 2 tomatoes, 3 sweet peppers and a small shallot, arrange on a platter and season with sea salt.▶1:42
9. 9.Top the salad with feta, 1/2 tsp dried oregano and fresh mint, then drizzle with olive oil.▶2:28
10. 10.Serve the chicken with the pan sauce spooned over, alongside rice or the tomato salad.▶2:56