Shelly's Recipe

LEMON BAKED CHICKEN BREASTS

Category: Chicken

1 tbsp unsalted butter and vegetable oil
2 whole chicken breasts, each about 1 1/4 lbs, halved
1 cup dry white wine
1/2 tsp dried thyme, crumbled
2 tbsp lemon juice or to taste

In a large skillet, heat butter and oil until foam begins to subside, add the chicken, patted dry, skin side down, withougt crowding and saute on both sides until golden. Transfer to a baking dish and pour off the excess fat in the skillet. Add the wine and thyme to the skillet and bring the liquid to a boil, scraping up the brown bits, and pour the pan juices over the chicken. Season the chicken with salt and pepper; sprinkle with lemon juice and bake at 400 for 30 minutes or until tender.