Chicken with Thyme and Lemon

Ingredients

• Chicken fillet 4 pieces
• Thyme 3 sprigs
• Ground Dried Garlic 1 tablespoon
• Lemon 1 piece
• Chili Flakes ½ spoons
• Chicken Broth 5 fl oz
• 33% Cream 10 fl oz
• Garlic 1 clove
• Salt to taste
• Olive Oil 0 fl oz
• Sugar to taste

Step-by-Step Guide

Step 1

Remove the leaves from the thyme sprigs and chop them. Combine them with salt, dried garlic, the zest of one lemon, and chili flakes.

Step 2

Brush half of the mixture over the chicken, heat oil in a skillet, and sauté the meat for 5–7 minutes on each side until golden brown. Then pour 100 ml of water into the skillet, cover with a lid, and simmer the chicken until cooked through, about 10–15 minutes. To check if the meat is done, pierce it in the thickest part; if clear juices run out, the meat is ready.

Step 3

Transfer the chicken to a clean dish, then squeeze the juice of one lemon into the skillet. Add minced garlic, the remaining spice mixture, and broth. Bring to a boil and reduce until it reaches a thick sauce consistency.

Step 4

Pour the cream into the skillet, stir, return the chicken, and heat for 3–5 minutes. Add salt and sugar to taste. Serve garnished with fresh thyme and lemon wedges.