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 (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)
How to Make It
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.
A heady combination of dried basil, thyme, marjoram, rosemary, lavender, and sage, herbes de Provence is a classic French seasoning. Try it in other Mediterranean dishes, such as pasta sauce or baked black olives.
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I'm giving this recipe 4 stars, but it ended up being 5 stars with my changes. I deglazed the pan with a little sherry after removing the chicken. I also halved the lemon juice, but would omit it it altogether next time. I found the sauce to be a bit thin, so I added a dash of cream and a little flour to help it stick to the chicken. Fantastic! I served with roasted cauliflower, and the sauce was great with that as well. Might make extra sauce next time for that reason.
I thoroughly agree with the review of 8/19. The chicken has no color. The sauce is too clear, the Herbes the Provence taste messy and dry. Here is how I fixed it:. I put in 1 -1/2 cups of broth + Herbes de Provence. I let it reduce to one cup and added some white wine. Cooked at high gas for one minute and added the chicken which had been sauteed after been coated with flour. This gave the chicken color and made the sauce creamy. Tasted great!!
It's interesting that the people who rated this under 4 stars where almost entirely people that didn't follow the recipe. You must cook the chicken in the skillet in order to get the nice tasty brown bits that are incorporated into the sauce. Most cooks know that it takes a little time and patience to reduce everything. You can tell by the photo that there isn't a lot of sauce and the recipe tells you that after reduction, you will have 1/2 cup on liquid which translates into just 1/8 of a cup over each chicken breast. If you don't take the time to reduce it, the flavour won't be the same. Bon Apetite
My husband is not found of chicken but when I fixed this recipe, he raved about it and said we should serve it when we have friends over. It also helped that we had just come back from France and I had bought the dried herbs. I served garlic mashed potatoes and steamed squash and zucchini.
Wonderful recipe. I thickened the sauce with a little cornstarch, and added a little white wine for some extra flavor. It was great and will definitely make again. I served with a Quinoa Pilaf from allrecipes.com and mixed greens. My 2-year-old asked for more chicken and the husband liked it lots!
I have been making this recipe for over a year and it is delicious!! The dish tastes like it would be hard to make but it is very easy. As a few others have suggested, I add some white wine to the sauce and allow it to reduce. I make this dish with garlic mashed potatoes and green beans sautéed with bacon. I do make extra sauce because it is wonderful on top of the mashed potatoes. My husband loves it, I love it and my 4 year old can't get enough of it! My mouth watering as I type this... I think I know what is on tonight's menu.
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