Don't hate me, but I made this chicken with thyme from our potted herbs. Our outdoor potted herbs. Yep. Phoenix is already experiencing consistent highs in the upper 60s to mid 70s. Three weeks ago I was complaining about this. You see, I'm one of those people who actually likes cold weather. I realize I'm in the minority. I also realize I live in the desert. As much I dislike it, I (sometimes) accept it. One of these times is Presidents' Day weekend when I finally concede that winter isn't coming (again) and instead take to the warm temperatures. A fabulous Sunday brunch on a warm patio and potted herbs in full swing will help that.
With a jam-packed schedule for my long weekend, I needed to have a quick and healthy dinner in my back pocket. This chicken, served with lemon-roasted potatoes and a simple green salad, was just right. Sautéed chicken with a simple pan sauce is a general win in my book, anyway. This pan sauce was surprisingly flavorful. I had a typical lemon-thyme sauce in mind, but the chile really came through here. Not in a spicy way, though. It was more of a "just letting you know the heat is here a little bit" kind of way. Sort of like the sun during my Sunday brunch.
Chicken Sauté with Thyme, Lemon, and Chile
from Williams-Sonoma, Weeknight Fresh and Fast
Ingredients:
2 TBSP olive oil, divided
2 boneless, skinless chicken breasts
coarse salt and pepper, to taste
1 large shallot, minced
2 tsp. fresh thyme, minced
1/2-1 serrano chile, seeded and minced
1/3 c. dry white wine
2 TBSP fresh lemon juice
Directions:
1. In a large sauté pan over medium-high heat, warm 1 TBSP olive oil. Sprinkle the chicken with salt and pepper, and add to the pan. Sauté until cooked through, 5-6 minutes per side. Transfer chicken to a warmed plate.
2. Add the remaining 1 TBSP oil to the same pan. Add the shallot, thyme, and chile and sauté until shallot begins to soften, about 1 minute. Add the wine and lemon juice, then bring to a boil, stirring up the fond (browned bits) from the bottom of a pan. Boil until slightly syrupy, about 1 minute more. Remove the pan from the het.