Zen Chicken, Chicken Breasts with Pan Sauce

1. 1

   ["Pound chicken best thin about 1/2"" thick", "Season with salt and pepper", "Pour oil in heavy cast iron skillet and brown breasts.", "Remove breasts to plate and cover", "Pour wine and stock into got pan and loosen particles.", "Add bouillon and thyme and bay leaf.", "Boil on high heat and reduce until the bubbles begin to stack.", "Add in any juices collected from chicken platter.", "Return to simmer and stir in heavy cream.", "Continue ro reduce until the sauce thickens; it should coat the back of the soon.", "Suite in lemon zest.", "Remove bay leaves.", "Return chicken to pan to coat with pan sauce.", "Remove coated chicken to platter, pouring remaining pan sauce over chicken.", "Serve immediately."]

* Per serving · 4 servings · Values may vary.

No additional tips available.