Sauteed Chicken with Herbed Brown Butter Sauce

This dish was amazing!  It's modified from a recipe I saw in Cooking Light magazine.  The browned butter in the title caught my eye.  I love browned butter, in savory and sweet dishes.  I served the chicken with garlic, buttered orzo pasta and a salad. If you are looking for a quick, but flavorful chicken recipe, definitely try this one!

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
3 tablespoons butter
1 tablespoon chopped lemon thyme
1 tablespoon chopped parsley
1 tablespoon minced shallots
2 tablespoons lemon juice

Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish (season with salt and pepper); dredge chicken in flour.

Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.2. Add butter and lemon thyme and parsley to pan; cook over medium heat until butter browns.  Add shallots; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve on top of chicken