8 thinly sliced chicken breasts
1/2 cup flour
4 cloves of garlic, chopped
1 cup white wine
1 1/2 cup chicken stock
Fresh thyme, or lemon thyme if you can find it
1 lemon, sliced thin
Prepare the chicken:
Pound the chicken breasts until about 1/4-in thick. Flour each lightly and set aside on a board.
Heat the olive oil in a large saute pan. Working in batches, add the chicken cutlets and cook about 2 minutes per side. Transfer to a sheet pan and place in the oven, on 230F to keep warm. Repeat until all the chicken is cooked.
Deglaze the sugars in the pan with the wine. Add the garlic, the thyme and chicken stock and bring to a boil. Add the lemon slices and reduce the sauce for 10 to 15 minutes.
Transfer the chicken to a serving platter, pour the sauce on top and serve with rice.