Chicken With Lemon Thyme Sauce Recipe

• 5 ounce. chicken cutlets, 1/4 inch thick
• 1/8 teaspoon pepper
• 1/4 c. dry vermouth
• 1 teaspoon lemon juice
• 1/2 teaspoon cornstarch
• 1 teaspoon fresh thyme, minced or possibly 1/8 teaspoon thyme leaves
• Dash of salt
• Dash of pepper

1. Sprinkle both sides of chicken with pepper.
2. Spray 9 inch nonstick skillet with nonstick cooking spray and heat; add in chicken and cook over medium-high heat till cooked through, about 2 min on each side.
3. Transfer chicken to plate.
4. Using a wire whisk, in same skillet stir in vermouth and bring to a boil; continue cooking, stirring constantly, till vermouth is reduced by half, about 1 minute.
5. In c. combine lemon juice and cornstarch, stirring to dissolve cornstarch; stir into vermouth mix.
6. Add in seasonings and cook, stirring constantly, till mix thickens slightly.
7. Return chicken to skillet and turn to coat with sauce.
8. Reduce heat to medium and cook till chicken is heated, about 30 seconds.
9. Makes 2 servings.

chicken cutlets, pepper, lemon juice, cornstarch, fresh thyme, salt, pepper

Taken from cookeatshare.com/recipes/chicken-with-lemon-thyme-sauce-33951 (may not work)