INGREDIENTS
2
boneless, skinless chicken breasts, butterflied into halves (4 pieces total)
Kosher salt and freshly ground pepper
1/2 cup
all-purpose flour
1 1/2 tbsp
olive oil
2 cloves
garlic, minced
2 tsp
fresh thyme leaves, minced
1/2
cup dry white wine
3/4 cup
low-sodium chicken broth
Juice of 1 lemon
3 tbsp
butter