CHICKEN PROVENCAL

By Silvermama

Once you have your ingredients together, this is a quick-cook. Like to serve it with sauteed cauliflower and angel hair with butter, olive oil, garlic and fresh basil.

Ingredients

• 4 6 oz, skinless, boneless chicken
• breast halves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 1/2 tbs olive oil
• 1 garlic clove, minced
• 1 cup chicken stock or broth
• 1 1/2 tsp Herbes de Provence
• 1 tsp butter
• 1 tsp lemon juice
• Fresh thyme sprig (optional)

Details

Servings 4

Preparation

Step 1

Place chicken b/t sheets of plastic wrap or wax paper; pound to ½ inch thickness using meat mallet or rolling pin. Sprinkle evenly w/salt/pepper.

Heat oil in large non-stick skillet over med heat. Add chicken; cook 6 min on each side. Remove to plate and tent w/foil.

Add garlic to pan, cook 1 min, stirring constantly. Add broth and Herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until mixture is reduced to ½ cup, about 3 min. Remove from heat and add butter and lemon juice until butter melts. Serve sauce over chicken. Garnish w/thyme sprig.

Calories per serving: 248; fat 8.2 (1.8 sat; 4.5 mono; 1 poly - if using butter as opposed to substitute); protein 40.2 g, carb 1g; fiber 0.3 g, chol 101 mg, iron 1.5 mg, sodium 376 mg, calc 32 mg.