Pan Roasted Chicken

2 Airline Chicken breast (skin on, drumette on)

Salt and Pepper to taste

3 Tbs. Olive Oil

5 sprigs fresh Thyme

½ lemon

Pat chicken dry and season with salt and pepper on both sides. Preheat fry-pan on medium high heat. Add olive oil and wait until smoking or rippling in pan. Add chicken to pan, skin side down. Allow to sear for 4-5 minutes. Turn over and allow other side to sear, another 4 minutes. Turn heat down to low and start basting the chicken with the juices and oils by tilting the pan towards you, catching the juices with a spoon and spooning them back over the top of the chicken. Repeat basting process until chicken is 3/4 of the way cooked. On one side of the pan, add thyme in whole form, and baste with oil. Squeeze lemon juice and add lemon to pan. Remove chicken and allow to rest 5 minutes. Remove thyme and lemon and pour remaining juices over chicken to serve.

© 2009 Amanda Dalmath Eat Sweetreats