Lemon-Thyme Chicken Breasts Recipe

Combine lemon juice chicken broth 2 tablespoons olive oil Dijon mustard lemon zest garlic chicken bouillon and thyme in a small bowl. Mix together thoroughly.

Combine flour and salt on a small dish. Coat chicken with flour on both sides.

Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers about 20 minutes. Remove from heat and serve with lemon slices on top spooning the broth over the chicken.