Lemon Chicken

Melissa and I invented this recipe and it turned out really well. It was great alongside the disappearing zucchini orzo.

Ingredients:

2 chicken breasts (pounded and cut into thirds)
1 cup flour
a few pinches salt
10 grinds of the pepper
several pinches of fresh thyme (dried would work too)
A few tablespoons of olive oil
1/2 cup (or maybe more) white wine (we used Riesling)
2 lemons, thinly sliced
2 shallots, finely chopped
1 pinch herbs from Provence (or else just more thyme)
more salt and pepper to taste
3 tablespoons butter
a few pinches of Hungarian paprika

Directions: Mix flour, pepper, salt and thyme in small dish. Coat pounded chicken with flour mixture, then sautee in the olive oil in a deep pan. Once the chicken is browned, add shallots, wine and lemons. Add herbs, more salt and pepper and butter, then cover and let simmer for several minutes (10 or so). Then add paprika and serve. Lemon rinds should be tender enough to eat by this point, and chicken should be fully cooked.