Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
Melt butter with oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
Add broth to skillet, scraping skillet to loosen browned bits. Add onion, garlic, and thyme. Cook, stirring occasionally, until onion is tender.
Add lemon juice, lemon slices, and cream. Return chicken to skillet, and cook until sauce is thickened.
Side Dish Ingredients
¼ tsp pepper
¼ tsp kosher salt
2 Tbsp olive oil
¼ cup freshly grated Parmesan cheese
3 (12-oz) pkg thin green beans
Side Dish Instructions
Preheat oven to 450°F. Toss together green beans, oil, salt, and pepper on a large rimmed baking sheet. Bake 10 minutes or until beans are browned. Sprinkle with cheese; toss.
Nutritional Information
Main
Side
Total
Servings
6
6
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