Heat the butter in a large skillet over medium-high heat. Strip the leaves from the thyme sprigs. Add the thyme leaves to the melted butter and let them cook for a few minutes until fragrant.
Season the chicken with salt and pepper and add to the skillet. Cook, turning once, until browned and cooked through. Remove to a plate, cover with foil, and keep warm.
To the same skillet you used for the chicken, add the white wine. Let it reduce, scraping the bottom of the skillet with a wooden spoon to pick up any browned bits. After the wine is reduced, add the chicken stock and bring it to a bubble. Reduce the heat and return the chicken to the pan. Let it cook for a few more minutes in the sauce.
Just before serving, squirt the lemon juice over the skillet.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.