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 less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
fresh thyme sprigs (optional)
Place 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 miutes 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.
Makes 4 servings
Cooking Light, January 2005