Lemon-Baked Chicken Breasts

Lemon-Baked Chicken Breasts

1 tablespoon unsalted butter
1 tablespoon vegetable oil
2 whole chicken breasts, each about 1 1/4 pounds, halved
1 cup dry white wine
1/2 teaspoon dried thyme, crumbled
2 tablespoons fresh lemon juice, or to taste

In a large heavy skillet, preferably cast-iron, heat the butter and oil over moderately high heat until the foam begins to subside, add the chicken, patted dry, skin side down, without crowding, and sauté it, turning it, until
it is golden. Transfer the chicken with tongs to a baking dish and pour off
the excess fat from the skillet. Add the wine and the thyme to the skillet, bring the liquid to a boil, scraping up the brown bits. And pour the pan
juices over the chicken. Season the chicken with salt and pepper, sprinkle
it with the lemon juice, and bake it in the lower third of a preheated 400-degree F oven for 30 minutes, or until juices run clear.