I made this tonight to rave reviews! The only changes I made were in the amounts. I cooked 3 lbs. of chicken tenders (to feed 5 + 3 lunches), so I tripled the sauce ingredients. I tasted the sauce after adding the butter & lemon juice & found it a little to sour for our taste so I mellowed it down with additional butter. SO GOOD! Served it with buttered noodles with Parmesan & steamed spinach. Everyone was looking for seconds, but there was only enough for firsts & lunches. Next time I will use a bigger pan & cook more chicken. Delicious, easy & economical- now that's my kind of recipe.
Chicken with Provençal Sauce
Becky Luigart-Stayner
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.
Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
Videos:
Chicken with Provençal Sauce
Chicken with Provençal Sauce
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 248
- Calories from fat: 30%
- Fat: 8.2g
- Saturated fat: 1.8g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 1g
- Protein: 40.2g
- Carbohydrate: 1g
- Fiber: 0.3g
- Cholesterol: 101mg
- Iron: 1.5mg
- Sodium: 376mg
- Calcium: 32mg
Ingredients
- 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.
Note:
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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Chicken with Provençal Sauce Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Family, Quick/Easy
- CUISINE: French
- MAIN INGREDIENT: Poultry
- PUBLICATION: Cooking Light
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