Categories: Chicken, Cooking Light, Main Dish
Ingredients
- 4 (6 ounce) boneless skinless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 tablespoons olive oil
- 1 -2 garlic clove, minced
- 1 cup fat-free chicken broth
- 1 1/2 teaspoons dried herbes de provence
- 1 teaspoon butter
- 1 teaspoon fresh lemon juice
- fresh thyme sprig
Directions
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Place each chicken breast between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
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Let the oil get heated in a large nonstick skillet over medium heat.
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Add chicken to skillet; cook 6 minutes on each side or until done.
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Remove chicken from pan; keep warm.
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Add garlic to skillet; cook 1 minute, stirring constantly.
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Add in broth and herbs de Provence; bring to a boil, scraping pan to loosen browned bits.
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Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).
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Remove from heat; add in butter and lemon juice, stirring until butter is melted.
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Serve sauce over chicken; garnish with thyme sprigs.