3 whole chicken breasts, split, skinned and boned
1 1/2 tbsp. fresh thyme leaves or 1/4 tsp. dried thyme
3 to 4 tbsp. olive oil
2 tsp. grated lemon peel
1 tbsp. lemon juice
2 cloves garlic, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. unsifted all-purpose flour
3 to 4 tbsp. butter
3/4 c. chicken broth
1 tbsp. cornstarch
5 lemon slices

In large bowl combine chicken, 1 tablespoon fresh or 1 teaspoon dried thyme, 1 tablespoon oil, lemon peel, lemon juice, garlic, salt and pepper. Let chicken marinate for 15 minutes.

Place flour on piece of waxed paper. Dredge chicken half at a time with flour.

In large skillet heat 1 tablespoon butter and 1 tablespoon oil. Fry chicken until golden brown. Remove to serving plate.

Wipe skillet clean with paper towel. Stir chicken broth and cornstarch until smooth and heat to a boil. Add lemon slices. Spoon juices over chicken. Garnish with sprigs of thyme. Serves 4 to 6 people.