{"id":"ea02e4e3-ac62-4ea6-abf5-d9606239e6bf","url":"https://recipestripper.com/recipes/ea02e4e3-ac62-4ea6-abf5-d9606239e6bf","source_url":"https://cooking.nytimes.com/recipes/4117-chicken-breasts-with-lemon","title":"Chicken Breasts With Lemon","description":"In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.","servings":4,"servings_text":"4 servings","total_time":"PT25M","ingredients":[{"text":"½ cup flour for dredging","item":"flour for dredging","quantity":0.5,"unit":"cup"},{"text":"Salt and freshly ground pepper to taste","item":"Salt and freshly ground pepper to taste"},{"text":"4 skinless boneless chicken breasts, about 6 ounces each","item":"skinless boneless chicken breasts, about 6 ounces each","quantity":4},{"text":"2 tablespoons olive oil","item":"olive oil","quantity":2,"unit":"tbsp"},{"text":"4 sprigs fresh thyme or 1 teaspoon dried","item":"fresh thyme or 1 teaspoon dried","quantity":4,"unit":"sprig"},{"text":"2 tablespoons finely chopped shallots","item":"finely chopped shallots","quantity":2,"unit":"tbsp"},{"text":"2 teaspoons finely chopped garlic","item":"finely chopped garlic","quantity":2,"unit":"tsp"},{"text":"2 teaspoons grated lemon zest","item":"grated lemon zest","quantity":2,"unit":"tsp"},{"text":"3 tablespoons lemon juice","item":"lemon juice","quantity":3,"unit":"tbsp"},{"text":"½ cup chicken broth, fresh or canned","item":"chicken broth, fresh or canned","quantity":0.5,"unit":"cup"},{"text":"2 tablespoons butter","item":"butter","quantity":2,"unit":"tbsp"}],"instructions":[{"number":1,"text":"Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour."},{"number":2,"text":"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."},{"number":3,"text":"Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil."},{"number":4,"text":"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."},{"number":5,"text":"Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately."}],"date_published":"2026-10-30T00:05:32.091216+00:00","date_modified":"2026-10-30T00:05:32.091216+00:00"}