Chicken Scallops with Lemon Thyme

  Posted on May 29, 2012  by Leslie Blythe  No comments

I am growing a lot of lemon thyme at the moment.  Thyme is one of my favorite fresh herbs.  Lemon Thyme is a variegated form of lemon thyme with golden-edged leaves, it is colorful and surprisingly fragrant of lemons. The variegation is less pronounced during the hot, sunny days of summer. It is an upright, bushy growing plant with bright green leaves.

Chicken Scallops with Lemon Thyme

Serves 6

¼ cup plus 1 Tbs olive oil
3 large garlic cloves, sliced lengthwise
15 small sprigs lemon thyme, plus 1½ tsp minced lemon thyme
1¼ lbs skinless, boneless chicken halves, pounded flat
3 shallots, minced
½ cup dry white wine or dry vermouth
¾ cup chicken broth
1½ tsp Dijon mustard
¼ tsp freshly ground black pepper
½ cup heavy cream
Salt to taste

Rub 1 tablespoon of the oil over the bottom of a 9-inch square baking dish. Scatter one-third each of the garlic and the lemon thyme sprigs and top with half of the chicken. Repeat the layering 2 more times, ending with a sprinkling of the remaining garlic and thyme sprigs. Cover tightly with plastic wrap and refrigerate for at least 8 hours.

In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the shallots and the minced lemon thyme and cook, stirring, until golden, about 2 minutes. With a slotted spoon, transfer the herbed shallots to a small plate.

Increase the heat to high, add the chicken in batches and cook, turning until browned, about 1 minute per side. Transfer to a plate as they are cooked. Add the wine to the skillet and bring to a boil, scrapping up any browned bits from the bottom of the pan. Boil until the wine reduces to a rich amber glaze, 2 to 3 minutes. Return the shallots to the skillet, add the chicken broth and blend in the mustard and pepper. Boil, stirring constantly, until the sauce reduces by two-thirds, 3 to 4 minutes. Stir in the cream and season with salt to taste.

Reduce the heat to low, return the chicken to the pan and warm through. Spoon the sauce over the chicken and serve hot.