Chicken Provencal
CATEGORIES
INGREDIENTS
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 1 1/2 teaspoons dried herbes de Provence
  • 1 teaspoon butter
  • 1 teaspoon fresh lemon juice
  • Fresh thyme sprigs (optional)
DIRECTIONS
  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
  2. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Add garlic to pan; cook 1 minute, stirring constantly.
  4. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired