Chicken in Lemon-Thyme Sauce

2lbs boneless, skinless chicken breasts (or bone in, skin on if you prefer)

1 Tablespoon olive oil


2-3 teasoons dried thyme leaves

1 cup chicken broth

1/4 cup dry white wine (optional)

1 1/2 -2 teaspoons arrowroot (if using cornstarch/flour 1 Tablespoon.  Other thickeners, use appropriate amount)

Juice of one lemon

salt and pepper to taste.

In a large non-stick skillet, heat the oil. If need be, use two medium skillets and divide the ingredients between the two of them. Add chicken to the skillet(s) and sprinkle with salt, pepper and thyme.  Cook for 7-8 minutes.  Flip and cook for another 7-8.  Feel free to cover them to speed up the process.  If using, add the wine to keep the chicken from burning.

Put the broth in a small bowl and combine with the lemon juice.  Add the arrowroot/cornstarch/thickener to the broth and whisk until smooth.  Pour the broths into the skillet(s) and let thicken slightly.

This came from my WeightWatchers “Cook It Quick” cookbook.  I like this one because it’s low carb, low fat, and can really add flavor to chicken.  Some days you just want chicken with Pizazz!