Lime Chicken with Thyme
Golden-browned chicken finished in a bright pan sauce of broth, lime juice, lemon thyme, and red wine; serve over angel-hair pasta.
Ingredients
- 4 boneless, skinless chicken breast halves
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons oil
- 1 large onion, chopped
- 1 tablespoon butter
- 1 cup chicken broth
- 3 tablespoons fresh lime juice
- 1 tablespoon fresh lemon thyme
- ¼ cup red wine
- 1 package (16 ounces) angel-hair pasta, cooked
Instructions
- Combine flour, salt, and pepper and dredge chicken in the seasoned flour. Reserve remaining flour.
- Heat oil in a large skillet and brown the chicken until golden (about 5 minutes per side). Remove chicken and set aside.
- Add butter to the skillet and sauté onion until soft and transparent. Stir in reserved flour until well blended.
- Add chicken broth, lime juice, thyme, and wine. Heat to boiling, stirring constantly.
- Return chicken to skillet, cover, and reduce heat to medium-low. Cook chicken until done.
- Serve over angel-hair pasta, spooning sauce over the chicken and noodles.
