This simple recipe demands the highest quality ingredients. Serve it with some hot cooked couscous, bakery rolls, and melon wedges.
- 6 boneless, skinless chicken breasts
- ¼ cup lemon juice
- 1 teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon dried thyme leaves
- ¼ cup unsalted butter
- ½ cup grated Parmesan cheese
Cut chicken breasts into 1-inch pieces. Sprinkle with lemon juice, salt, pepper, and thyme leaves. Let stand at room temperature for 10 minutes.
Melt butter in a heavy saucepan over medium heat. Sauté chicken until thoroughly cooked, about 5 to 6 minutes, stirring frequently.
Sprinkle cheese over chicken, turn off heat, cover pan, and let stand for 2 to 3 minutes to melt cheese. Serve over hot cooked couscous.