- 2 skinless, boneless chicken breast halves
- 1/4 cup butter
- 1/2 teaspoon dried thyme
- 1 (14.5 ounce) can chicken broth
- Heat a medium skillet over medium heat. Cook chicken until golden brown and juices run clear.
- To the skillet add the butter. When the butter has melted, sprinkle thyme over the breasts and pour in the broth. Reduce heat to medium-low and simmer breasts, turning occasionally. Cook until desired liquid consistency is reached, and chicken is no longer pink and its juices run clear.
03/31/2018
recipepes.com
Rachael's Chicken, recipe
PT15M
PT1H
5
455 calories