Rating: 4 stars
53 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 7
  • 4 star values: 20
  • 5 star values: 22

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.

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light January 2005

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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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Nutrition Facts

248 calories; calories from fat 30%; fat 8.2g; saturated fat 1.8g; mono fat 4.5g; poly fat 1g; protein 40.2g; carbohydrates 1g; fiber 0.3g; cholesterol 101mg; iron 1.5mg; sodium 376mg; calcium 32mg.
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