Lemon Thyme Chicken

I must admit, chicken is not my favorite protein, but this recipe has made me LOVE chicken. This has also become one of Jim's favorites -- this from the guy who swore he never likes "lemon chicken." This recipe has the perfect balance of lemon, garlic, wine, and thyme. And hey - it doesn't hurt that there is wine in the recipe... leftovers for enjoying WITH dinner.

I obtained this recipe from the 'What's Cooking?' board on the Nest's website. What a great resource for recipes and inspiration! This is a simple recipe that has fresh and robust flavors. This recipe can be served with an array of sides --this time around, we chose whole wheat plain cous cous and a spinach salad.

Lemon Thyme Chicken
Ingredients:
2 boneless, skinless chicken breasts
salt and pepper
3/4 cup flour
1 tbsp. olive oil
2 cloves of garlic, finely minced
2 tsp. fresh thyme leaves, chopped
2/3 cup dry white wine
Juice of 1/2 of a large lemon
2-3 tbsp. butter

Directions:
Butterfly the chicken breasts to create four halves. Season both sides of the chicken pieces with salt and pepper. Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces to the pan and saute until lightly golden, about 2 minutes. Flip and cook on the other side, about 2 minutes. Add the garlic and thyme leaves to the pan and saute just until fragrant, about 1 minute. Off the heat, add the wine to the pan. Return the pan to the hear and bring the liquid to a simmer. Reduce until sauce has thickened and the chicken breast has become golden brown on each side. Add the lemon juice to the pan and stir in butter until completely melted. Serve immediately, and spoon the extra sauce over the chicken.

Simple Spinach Salad
Combine baby spinach, salt, pepper, feta cheese, olive oil, balsamic vinegar, and walnuts to your liking. This is a simple, but delicious side salad!