Thyme and Wine Chicken

1

Separate the thyme leaves from the stems

Season the chicken breasts with salt, lemon zest, and thyme

2

In a medium skillet, melt the butter over medium heat

Cook the chicken for three minutes on each side

Remove the chicken and set aside

Return the skillet to the heat

When the butter turns golden brown, add the chicken back in and cook for another minute or so, scraping up any browned bits with a spatula or spoon

Remove and reserve

3

In the same skillet, combine the butter and acidity and let it melt completely

Add the white wine gradually, stirring constantly, and cook for two minutes

Serve the chicken smothered in the thyme and wine sauce.