2 eight ounce boneless, skinless chicken breasts
… OR 1 pound large, peeled and deveined shrimp
1 shallot, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh basil, chopped fine
1 tablespoon fresh thyme, chopped fine
1 lemon
3 tablespoons vegetable oil or olive oil
2 tablespoons water
3 tablespoons butter
1 cup flour for dredging
1/2 tablespoon salt
1/2 tablespoon cracked pepper
For dredging, season approximately 1/2 cup of flour with salt and pepper
to taste.
In a heavy skillet over medium high heat, add vegetable oil
and heat until hot, but not smoking. Add chicken that has been dredged
in seasoned flour, or unfloured shrimp, and cook for three minutes on
each side.
Remove from heat. Drain off extra oil and return to heat.
Add the shallots, water and the remaining herbs. Add the juice of 1/2
of the lemon and zest from the other half of the lemon. Add butter and
cook, stirring constantly, for one minute.
Place chicken or shrimp over a bed of rice, if desired. Pour sauce over
top and serve.
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