11/4 pounds boneless, skinless chicken breast, thin-cut fillets, rinsed and patted dry
Salt and pepper
2 teaspoons Italian seasoning, McCormick®
2 tablespoons extra virgin olive oil
1 stick (1/2 cup) butter
2 teaspoons fresh chopped thyme leaves
2 tablespoons lemon juice, ReaLemon®
Season both sides of chicken breasts with salt, pepper, and Italian seasoning; set aside. Heat oil in a large skillet over medium-high heat. Add chicken breasts and sauté for 3 to 4 minutes per side, or until cooked through. Remove chicken from skillet and set aside.
Melt butter in skillet. When butter starts to foam and turn brown, remove from heat. Carefully stir in thyme and lemon juice as juice will splatter. Return pan to heat. Add chicken and any accumulated juices. Heat chicken through, turning to coat with sauce. Serve immediately, drizzled with a small amount of sauce.
Serving Ideas: Caesar salad kit, Fresh Express®