Chicken with Provençal Sauce

Provençal sauce, made from herbes de Provence, chicken broth, butter, garlic, and lemon juice, is a simple sauce that goes great with chicken. Serve this dish with roasted potato wedges.
4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

Ingredients

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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 fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
Fresh thyme sprigs (optional)

Preparation

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.

Created date

December 2004

Nutritional Information

Calories 248
Caloriesfromfat 30 %
Fat 8.2 g
Satfat 1.8 g
Monofat 4.5 g
Polyfat 1 g
Protein 40.2 g
Carbohydrate 1 g
Fiber 0.3 g
Cholesterol 101 mg
Iron 1.5 mg
Sodium 376 mg
Calcium 32 mg