Categories: Chicken

Ingredients

• 4 chicken breasts, seasoned with 1 tsp black pepper and 1/2 tsp kosher salt
• 1 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tbsp minced fresh garlic
• 1 tsp cornstarch
• 1 tsp water
• 1 tbsp unsalted butter
• 2 tbsp each minced lemon zest and fresh thyme
• 1 tbsp fresh lemon juice
• 1 lemon, cut into wedges

Directions

1. Preheat oven to 350.

2. Brown chicken in oil in a saute pan over high heat, 2-3 minutes per side, then transfer pan to the oven. Roast chicken until reaches 165, 6-8 minutes. Transfer chicken to a plate; tent with foil.

3. Deglaze pan with wine over medium-high heat, scraping up any brown bits, then add broth and garlic.

4. Whisk together cornstarch with 1 tsp water; then whisk into sauce. Cook sauce until it thickens, about 3 minutes. Off heat, stir in butter until melted, then stir in zest, thyme and lemon juice. Serve chicken with sauce; garnish with lemon wedges.

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