The awesome taste of brown butter infused with lemon and thyme along with the caramelized onions adds wonderful flavour to the chicken in this recipe. Plate with red skin mashed potatoes and you’re all set. The cooking aroma alone is worth the effort!
- 4 pieces fresh boneless, skinless chicken breast
- 1 large onion
- 4 small or 1 large zucchini
- 1 lemon
- 1/4 cup butter
- 3 tbsp olive oil
- 6 springs fresh thyme
- salt and pepper to taste
Prep time 5 minutes, cooking time approximately 30 minutes.
Peel the onion and slice into circles. Separate the rings. Zest the lemon and slice the lemon into slices about 1/8″ thick. Slice the zucchini is 1/4″ slices on the diagonal.
In a large skillet over medium heat, melt the butter and add the olive oil. When the pan is hot and the butter is melted, add the chicken breasts, filet side up. Add the onions. thyme and zest of the lemon.
Brown the chicken on both sides, about 5 minutes on each side. Lift the chicken breasts up and allow the onions to cover the bottom of the pan. Add the lemon slices. Turn the heat to low.
After the total cooking time has reached approximately 20 minutes, add the zucchini and cook until tender, about 10 minutes, uncovered.
Plate with red skin mashed potatoes and some pan juice and you’ve got a meal!