1 lb. boneless, skinless chicken breasts
¼ c. all-purpose flour
¼ c. butter
½ c. dry white wine
½ c. chicken broth
1 tsp. lemon juice
¾ tsp. salt
½ tsp. thyme
¼ tsp. pepper
Preparation
Step 1- Coat chicken cutlets completely with flour; shake gently to remove excess. Melt butter in 10-inch skillet over medium heat; add chicken. Cook 5 minutes each side until golden brown. Remove chicken and set aside.
Step 2- Stir in wine, broth, lemon juice, salt, thyme, and pepper. Bring to boil. Return chicken to pan. Spoon pan juice over chicken, cooking chicken about three minutes.
Yield: 4 servings
