4 chicken breasts, skinless & boneless & flattened with a meat mallet for even thickness Salt Fresh ground pepper 4 Tablespoons olive oil 2 Tablespoons shallots, minced 1/4 cup dry white wine 1/2 cup gf chicken broth 2 Tablespoons fresh lemon juice 1 teaspoon lemon zest 1 teaspoon fresh thyme, chopped 2 Tablespoons fresh parsley, chopped
Directions
Season chicken with salt and pepper.
In a large non-stick skillet heat 2 tablespoons oil over medium-high heat. Saute chicken until cooked through; about 4-5 minutes per side. Transfer chicken to a plate and tent with foil to keep warm.
Add shallots to skillet and saute for 1 minute. Add wine and simmer until reduced by half. Add broth, lemon juice, zest, and thyme. Let sauce simmer until reduced to about 1/2 cup.
Place chicken breasts in skillet with sauce; spooning sauce over chicken.
Serve chicken breast-side up; topped with sauce and sprinkled with parsley.
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