Pan Seared Chicken with Garlic Sauce
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces
- 1 tsp olive oil
- 12 clove(s) (medium) garlic clove(s), halved
- 1 cup(s) fat free chicken broth, reduced-sodium, divided
Adapted from weightwatchers.com
Preheat oven to 450°.
Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce).