Lemon baked Chicken Breasts

In a large heavy skillet, preferably cast iron, heat the butter and the oil over moderately high heat until the foam begins to subside, add the chicken, patted dry, skin side down, without crowding, and saute it, turning it, until it is golden. Transfer the chicken with tongs to a baking dish and pour off the excess fat in 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 lemon juice, and bake it in the lower third of a preheated 400o F. oven for 30 minutes, or until it is tender. Serves 4.