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.
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.
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- 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
- 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)
- 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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