1/2 cup flour -- (for dredging)

salt and pepper -- to taste 4 chicken breasts -- skinless, boneless

2 tablespoons olive oil

4 sprigs thyme -- (1 tsp dried)

2 tablespoons shallots -- finely chopped

2 teaspoons garlic -- finely chopped

2 teaspoons lemon rind -- grated

3 tablespoons lemon juice

1/2 cup chicken broth -- fresh or canned

2 tablespoons butter or margarine

Season flour with salt and pepper, and dredge the chichen all over. Shake off excess flour.

Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.

Turn the chicken and cook for 5 more minutes, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.

Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.

Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer.