Butter and thyme sauce … delicate and mild lemon flavor yet very aromatic. I love how you can almost taste the sauce because you smell the thyme as it cooks. Such a versatile herb, thyme is a member of the mint family and used sparingly in soups, stews, tomato-based sauces, veal, lamb and roast poultry. It may not give a significant amount of vitamins and minerals since used in small quantities but it does provide some anti-oxidants.Now, brussel sprouts … first time I had them, I didn’t like them at all. They served them to me steamed and really not much of a flavor for me to remember but that bitter after taste I got after having a small piece. I found a couple of interesting brussel sprouts recipes, one with a lemon-y flavor while the other one is steamed but sprinkled with gruyere cheese. Thought I’d try to see if I can marry the two recipes together and serve it with this chicken dish.Ingredients
- 3-4 chicken breast fillets
- plain flour
- 1/4 cup olive oil
- 100g butter
- 1 tbs chopped fresh thyme
- 2 green onions, chopped
- 1/4 cup lemon juice
- 6-8 pieces brussel sprouts, washed, trimmed and halved
1. Toss chicken in flour, shake away excess flour.
2. Heat oil and half the butter in a large frying pan, add chicken to pan, cook for about 10 minutes over medium heat or until tender.
3. Drain chicken on absorbent paper and keep warm. Discard pan juices.
4. Heat remaining butter in same pan, add thyme and onions, stir over 2 minutes or until onions are soft. Add brussel sprouts cut side down, add lemon juice and cook over medium heat, covered, for 3 minutes or until sprouts are tender.Now this is optional for brussel sprouts after it has cooked. Remove them from the pan and place them on a plate, cut side up, then grate over some gruyere cheese on top of the sprouts. Serve them as vegetables on the side.Or just serve them on the plate with the chicken, then drizzle with butter thyme sauce.I did both and loved how the lemon-y sauce made the brussel sprouts a lot more interesting than just having them steamed and tasting so bland. Well, now I like brussel sprouts. 🙂