Braised Chicken with Lemon Thyme Cream Sauce

Poultry, Sauces

RECIPIE: Braised Chicken with Lemon Thyme Cream Sauce

Braised Chicken with Lemon Thyme Cream Sauce

Serves 4

4 Bunches of Scallions – Greens trimmed and reserved
1 Cup of Chicken or Vegetable Stock
2 Tbsp. Lemon Thyme
1 Bay Leaf
4 Chicken Breasts
Flour for dredging
1/4 Cup Olive oil for frying
1/2 Cup Dry White Wine
1/2 Cup Heavy cream
Sea Salt
Freshly Ground Black Pepper
Thyme for Garnish

Pound chicken breasts into thin paillards.  Rinse, pat dry, and season chicken with Salt and Pepper and dredge in flour. In a large skillet over medium heat, add the Olive oil and when hot add the white part of the scallions and sear on both sides until caramelized. Remove with a slotted spoon and place on a plate to drain. Sear and brown chicken breasts in same oil until golden brown, about 1-2 minutes on each side and reserve. Discard the oil, add the wine and simmer for 1-2 minutes while scraping up the brown bits. Add the Cream, Stock, Bay Leaf and Lemon Thyme and bring to a simmer. Place the chicken breasts back into the skillet and simmer uncovered for about 15-20 minutes or until your sauce has thickened enough to coat the back of a wooden spoon. Add the reserved green parts of the scallions and mix into the sauce. Adjust seasoning with salt and pepper and remove the Bay Leaf. Spoon cream sauce onto the bottom of each plate and then lay a row of scallions on top, followed by the chicken breast. Garnish with additional Lemon Thyme and freshly ground Black Pepper. Serve with Risotto, Polenta, or a fragrant rice such as Jasmine or Basmati.

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