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CHICKEN WITH PROVENCAL SAUCE

Shelly's
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Category: Chicken
    Prep Time:       Cook Time:       Total Time:  

4 (6-oz) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 tbsp olive oil
1 garlic clove, minced
1 cup fat chicken broth
1 1/2 tsp dried herbes de Provence
1 tsp butter
1 tsp fresh lemon juice
Fresh thyme sprigs (optional)

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.



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