cookware
- large stainless skillet
- tongs
- foil
- whisk
1 | Wash and prep the herbs. Zest the lemon. Wash and spin the salad. Preheat a large stainless skillet over medium high heat. |
2 | Pound out the chicken breasts, then drizzle just enough olive oil to coat them. |
3 | Sprinkle the thyme, parsley, and lemon zest over the chicken, then follow with a sprinkling of salt and pepper. Rub the herbs, seasoning, and olive oil into the chicken breasts. If you didn't use gloves, wash your hands thoroughly with hot water and soap. |
4 | Transfer the chicken to the hot skillet with tongs. Arrange them in a single layer, cooking in batches if needed. Cook the cutlets for 3-4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets. |
5 | Melt the butter in the now empty skillet. When the butter melts, add the flour and cook for 1-2 minutes. Stir the butter and flour with a whisk to make a light roux. |
6 | Whisk in the chicken broth. When the sauce is thick enough to coat the back of a spoon, remove skillet from the heat. |
7 | Toss the salad greens with lemon juice and coarse salt. Drizzle olive oil around the bowl, then toss the greens again to coat. |
8 | To plate, spoon some of the sauce onto the serving plate. Top with the salad, then with the chicken. Enjoy immediately. |
source: Rachael Ray
