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1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon crumbled dried thyme
4 teaspoons fresh lemon juice
1 whole chicken breast (about 3/4 pound), halved
1/3 tablespoon vegetable oil
1/2 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
3/4 cup low-salt chicken broth
1 teaspoon minced fresh parsley leaves
In a shallow bowl stir together garlic paste, thyme, and 3 teaspoons lemon juice. Add chicken, turning to coat, and marinates, covered, 15 minutes. Pat chicken dry. In a 9-inch heavy skillet heat oil and butter over moderately high heat until foam subsides and saute chicken, skin side down, until golden, about 3 minutes on each side. Transfer chicken with tongs to a plate. Add flour to skillet and cook roux over moderately low heat, whisking, 3 minutes. Whisk in broth and remaining teaspoon lemon juice in a stream, whisking until gravy is smooth. Return chicken to skillet with any juices accumulated on plates and simmer, covered, 15 minutes, or until springy to the touch and just cooked through. Accompaniment: cooked rice. Stir in parsley and serve over rice.
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