The idea for this dish came from the fact that we planted herbs (instead of flowers) in the planter pots outside our front door…because of course we would do something like that. Well, the Thyme looked ready to be picked, so we decided to harvest some and feature it in a fairly easy to make, yet decadent dish. As a light side note, while we used regular Thyme and added our lemon flavour via a little lemon juice, Lemon Thyme would also be awesome.
Okay…I’ve spent enough time on the Thyme, so let’s get to the rest of the entree! We started by precooking our chicken. We used the Sous Vide my wife gave me as a birthday gift a few years back (she knows me REALLY well, and I am starting to think she might like me)…but we put a few alternative methods of cooking it in the method below if you haven’t got that method of cooking available. We then whipped up a quick sauce, added our chicken back into the pan as the sauce thickened so it could start to coat the chicken. Then, we finished by slicing the chicken breast and drizzling the sauce over everything!
We served our chicken alongside Roasted Asparagus and Roasted Baby Potatoes.
Time: 60 Minutes (more if you go the sous-vide cooking route)
Ingredients:
- Chicken Breast
- Thyme
- Salt
- Paprika
- 1 Cup Dry White Wine
- 1/4 Cup Heavy Whipping Cream
- 2-3 Teaspoons Lemon Juice (or lemon zest)
Method:
- Cook your chicken breast. There are a few options for this below.
- Sprinkle a little salt on your chicken breast and then:
- Sous Vide at 150 degrees F for two hours with thyme in the bags with the chicken. Then, melt some butter in a large pan, and sear your chicken on both sides. We used this method, and it’s the one we prefer.
- Top with thyme, and bake at 350 degrees until your chicken breast hits an internal cooked temperature of 165 degrees F (~40-45 minutes).
- Preheat your Melt some butter in a cast iron pan, and add your chicken with some thyme.. Sear on both sides for 5-6 minutes, and then transfer to the oven to roast until it reaches an internal cooked temperature of 165 degrees (~15-20 minutes)
- Sprinkle a little salt on your chicken breast and then:
- Make your Sauce:
- Melt a little more butter in a pan.
- Add some more thyme and your paprika.
- Then, pour in your wine along with your lemon juice and bring to a simmer. Allow to cook down a bit.
- Lastly, add your cream, and whisk to combine.
- Place your chicken back into your pan with your sauce, and toss it to coat as it heats.
- Remove your chicken from the pan, and slice.
- Plate your chicken, and drizzle your remaining sauce from the pan over chicken.
- Devour and enjoy!
