Chicken with Thyme and Lemon
4 servings
40 minutes
Chicken fillet is one of the basic elements of almost any household. In about half an hour, you can cook a full dinner or a light lunch from it. The main thing is to choose the right spices and not to dry out the tender flesh . This recipe will help you look at the usual breast in a new way: thyme and lemon are a wonderful pair that will give the chicken the necessary spice, and the cream will help the fillet stay juicy and creamy.
1
Remove the leaves from the thyme sprigs and chop them. Mix with salt, dried garlic, the zest of one lemon, and chili flakes.
- Thyme: 3 sprigs
- Salt: to taste
- Ground dried garlic: 1 teaspoon
- Lemon: 1 piece
- Chili pepper flakes: 0.5 teaspoon
2
Grease the chicken with half of the mixture, heat oil in a pan and fry the meat for 5–7 minutes on each side until golden brown. Then pour 100 ml of water into the pan, cover with a lid and simmer the chicken until cooked for 10–15 minutes. To check if the meat is done, pierce it in the thickest part; if clear juice runs out, the meat is ready.
- Chicken fillet: 4 pieces
- Olive oil: 40 ml
3
Place the chicken in a clean dish, squeeze the juice of one lemon into the pan, add minced garlic, the remaining spice mix, and broth, bring to a boil and reduce to a thick sauce consistency.
- Lemon: 1 piece
- Garlic: 1 clove
- Salt: to taste
- Chicken broth: 125 ml
4
Pour the cream into the pan, stir, return the chicken, and heat for 3-5 minutes. Add salt and sugar to taste. Serve garnished with fresh thyme and lemon wedges.
- Cream 33%: 250 ml
- Salt: to taste
- Sugar: to taste