Chicken with Thyme, Lemon and White Wine

Ingredients

• 4 boneless skinless chicken breast halves
• Salt and pepper to taste
• 3 tablespoons butter
• 4 sprigs fresh thyme
• 1/2 cup white wine
• 1 cup chicken stock
• Juice of 1 lemon

Direction

1. Heat the butter in a large skillet over medium-high heat. Strip the leaves from the thyme sprigs. Add the thyme leaves to the melted butter and let them cook for a few minutes until fragrant.
2. Season the chicken with salt and pepper and add to the skillet. Cook, turning once, until browned and cooked through. Remove to a plate, cover with foil, and keep warm.
3. To the same skillet you used for the chicken, add the white wine. Let it reduce, scraping the bottom of the skillet with a wooden spoon to pick up any browned bits. After the wine is reduced, add the chicken stock and bring it to a bubble. Reduce the heat and return the chicken to the pan. Let it cook for a few more minutes in the sauce.
4. Just before serving, squirt the lemon juice over the skillet.