Chicken with Provençal Sauce

By gvcathy

Cheryl Alters Jamison and Bill Jamison, Cooking Light

JANUARY 2005

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)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 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.

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.

Add garlic to pan; cook 1 minute, stirring constantly. 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.