And here's her cute girls - what a handful! Her niche is that she's not a trained chef, but a very talented stay at home mom who is really good with tips to help the average cook.
The four-step chicken is a really easy, basic idea. 1) saute the chicken 2) add the vegetable/aromatics 3) add the liquid 4) finish with butter. Its pretty much the base for a ton of great recipes... and you can switch out the vegetables/liquids and make tons of recipes! As you can see, I added orzo to complete the plate. In her original recipe, Melissa has the chicken on top of wilted spinach. (I knew that wouldn't go over well with Sammy!)
Ingredients
4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter
Directions
Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
Plate the chicken. Spoon the sauce over the chicken and serve.
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