Pan-seared, boneless chicken breasts get a real flavor boost from this simple pan sauce made with dry white wine, roasted garlic, lemon zest, juice and fresh thyme. Serve with mashed potatoes or roasted root vegetables and a salad.Print
Chicken With Roasted Garlic, Lemon And Thyme Sauce
A simple pan sauce of white wine, roasted garlic, thyme and fresh lemon adds a touch of elegance to boneless chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- 1 head garlic
- 1 teaspoon extra-virgin olive oil
- 4 boneless, skinless chicken breast halves (1-1/4 to 1-1/2 lbs)
- 1/3 cup flour
- 1/2 teaspoon salt
- Freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup dry white wine
- 1/4 cup low-sodium chicken broth
- 1-1/2 tablespoons fresh thyme leaves, chopped
- Juice and zest from 1 lemon
Prepare the roasted garlic:
- Preheat the oven to 400°F. Peel away the thick outer skins from the garlic, but leave the head intact. Slice off the top (about 1/4-inch) to expose the cloves beneath.
- Drizzle the extra-virgin olive oil over the cloves and wrap the entire head in aluminum foil.
- Roast for 40 to 45 minutes, or until the garlic cloves are soft. Allow to cool slightly, then squeeze the softened garlic from the cloves into a small bowl.
- Mash with a fork until smooth and set aside.
Prepare the chicken:
- Place the chicken breasts between two sheets of waxed paper and pound to a uniform thickness of about 1/2-inch.
- Combine the flour, salt and pepper in a shallow dish, dredge the chicken breasts and shake off the excess.
- Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add the chicken breasts and cook until light golden brown and cooked through, about 3 minutes per side. Transfer to a serving dish and keep warm.
- Add the remaining tablespoon of olive oil to the pan, then add the onion. Sauté until softened, about 2 minutes. Deglaze the pan with the wine, scraping up any browned bits. Stir in the chicken broth and mashed, roasted garlic. Bring to a simmer, then add the thyme leaves, lemon juice and zest. Continue cooking until slightly reduced, 2 to 3 minutes.
- Return the chicken to the pan, turn several times to coat with the sauce then transfer to a serving plate and top with sauce. Serve immediately.
You can substitute chicken tenderloins for the boneless breasts if you want, just eliminate the pounding and adjust cooking times accordingly.