After I got the couscous started I went to work on my chicken. As most of your know that know me I am a freak about chicken. I rarely eat it anywhere outside of my own home. I have had several bad experiences with it and really only trust my own cooking. Its strange and I hope to get over it soon. Anywho, I butterflied my chicken so it would cook quicker. I have learned that if you don't have much time, butterflying the chicken makes quick work of it. The chicken cooks within 20 mins and it still juicy. I seasoned with salt and pepper and added to my grill pan with a little EVOO.
While my chicken was cooking I started the lemon sauce. This sauce is EASY and oh so yummy. To a small saute pan I added:
- 2 teaspoons flour
- 1/8 - 1/4 teaspoon salt
- 1 cup of skim milk
- 1 teaspoon thyme
Whisk over medium high heat until the sauce starts to bubble and thicken. Once it hits this point , zest in the rind of one lemon, 1/2 - 1 tablespoon of butter and 1 tablespoon fresh parsley ( dried works great too) and turn off the heat. Whisk till combined, cover and remove from heat
Once the sauce has been removed from the heat my chicken needed to be flipped. Cook for the final couple of minutes until the bird hits 170 degrees. Once the chicken is done, dinner is ready. This dish was a big hit with my house guests tonight. The sauce is really the star on the plate for me. The lemon really brightens up the sauce and add a great flavor to the chicken. This one is definitely a keeper. ENJOY!