I marinated the chicken in the olive oil and lemon in addition to thyme for an hour prior to cooking. I prepared the chicken (3 breasts) in the skillet as other suggested to brown the chicken. I added a little chicken stock to the bottom to keep the chicken moist. For the sauce I doubled it as others suggested, however for 3 breasts it was too much, for 6 it would have been fine. I used 2 toes of garlic, probably could have used 4. I also added thyme and white wine to the sauce which made it a little more tasty. Overall, easy to prepare and yummy.

Reviewed On: May 16, 2009