Poulet au Thym
(Chicken With Thyme)

Chicken is a winner by any name. Fancy names on restaurant menus increase the satisfaction we get from the food. So says Brian Wansink, a professor at the University of Illinois. If a dish was called "chicken breast," he says, people were unenthusiastic. When the dish was called some-thing like "Tuscan Sun-Kissed Breast of Chicken," people liked it more. So instead of saying, "We're having chicken breast," say, "We're having Poulet au Thyme (poo-lay oh time)."

Chicken With Thyme, Poulet au Thyme 4 boneless, skinless chicken breast halves (about 1 pound total)
1 shallot, about the size of a Ping-Pong ball
1 tablespoon butter
1 tablespoon vegetable oil
2 teaspoons fresh thyme or 1/2 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup reduced-sodium chicken broth (or substitute 1/2 cup white wine)
  1. Mince the shallot (you want 1/3 to 1/2 cup).
  2. Heat butter and oil in a wide skillet over medium-high heat.
  3. Add the shallot and cook 2 to 3 minutes, or until the pieces soften.
  4. Meanwhile, sprinkle chicken with thyme, salt and pepper.
  5. Add to skillet and cook until golden brown on both sides, 3 to 4 minutes per side.
  6. Add chicken broth, reduce heat and simmer until chicken is cooked through, about 5 minutes.
  7. Remove chicken to plates and in-crease heat under pan to high.
  8. Boil, stirring occasionally, until liquid in pan is reduced to cup.
  9. Drizzle over chicken breasts.
Makes 4 servings.
Approximate values per serving (chicken only, using broth): 194 calories, 8 glut, 73 mg cholesterol, 29 g protein, 2 g carbohydrates, less than 1 g fiber, 503 mg sodium, 37 percent calories from fat.
Using butter and oil adds flavor. If it's too much trouble, use just oil.
Recipe courtesy of:
Sarah Fritschner (Louisville, Ky.)
From Gannett News Service