Lemon-Thyme Chicken

Directions

1. 1
   Coat: Dredge 4 chicken breast halves in a mixture of 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper, lightly coating both sides.
2. 2
   Dredge: In a large nonstick skillet, heat 1 tablespoon olive oil.
3. 3
   Add 1 tablespoon unsalted butter; melt.
4. 4
   Add chicken and saute, 6 to 7 minutes, turning once.
5. 5
   Remove chicken to a plate; keep warm.
6. 6
   Deglaze: Add heavy cream to skillet, increase heat to medium high, and scrape up any browned bits in skillet.
7. 7
   Finish: Add shallots, lemon zest, and thyme, stirring frequently, 2 minutes, or until cream is thickened.
8. 8
   Stir in lemon juice, mustard, and remaining salt.
9. 9
   Spoon over chicken.