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 cloves, 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 sprigs
Directions:
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.
Let the oil get heated in a large nonstick skillet over medium heat.
Add chicken to skillet; cook 6 minutes on each side or until done.
Remove chicken from pan; keep warm.
Add garlic to skillet; cook 1 minute, stirring constantly.
Add in broth and herbs 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 in butter and lemon juice, stirring until butter is melted.
Serve sauce over chicken; garnish with thyme sprigs.
Servings: 4
Time preparation: 10 min.
Time total: 26 min.