Ingredients
1tbspolive oil
4chicken breasts,boneless, skinless
1tspgarlic,minced
1tbsplemon juice
1tspsalt,divided
½tsppepper
1tbspbutter
1tspall-purpose flour
1½cupsmilk
½tsplemon,zest
½tspdried thyme,or 1 tsp fresh thyme leaves
Preparation
Rub the chicken breasts with garlic, lemon juice, ½ teaspoon of salt and pepper and set aside for 15 to 20 minutes.
Heat olive oil in a large skillet and add chicken breasts. Cook the breasts for 5 to 6 minutes on each side, until cooked through and not pink from inside.
Once cooked, take the chicken breasts out of the pan and set them aside on a plate. Cover the plate with foil to keep the breasts warm.
In the same pan, heat butter and add the flour. Stir the flour for 1 minute and slowly start whisking in the milk until all the milk is incorporated and there are no lumps.
Simmer the sauce while stirring occasionally until the sauce thickens slightly. Add the remaining salt, lemon zest, and thyme and mix.
Add the chicken back to the pan and simmer for 2 more minutes. Serve immediately. Enjoy!
