Prep 35 mins
Cook 15 mins
This recipe came from a Cooking Light magazine. It is a little labor intensive but worth it.
- 24 ounces boneless skinless chicken breasts
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- cooking spray
- 1 garlic clove, minced
- 1 cup chicken broth
- 1 1⁄2 teaspoons herbes de provence
- 1 teaspoon butter
- 1 teaspoon lemon juice
- Place each chicken breast half between 2 sheets of heavy duty plastic wrap, pound to 1/2” thickness using a meat mallet or rolling pin.
- Sprinkle evenly with salt and pepper. Heat a large nonstick pan over medium heat and spray with cooking spray.
- Add chicken; cook 6 minutes on each side or until done.
- Remove from pan and keep warm.
- Add garlic to pan; cook one minute stirring constantly.
- Add broth and herbes de Provance.
- Bring to a boil scraping the 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.
Very tasty recipe! The only time consuming part is beating up the chicken but, if you need to get some pinned up agression out, even that can be therputic. I used two chicken breasts as there is just two of us but made the full amount of sauce. Lots of flavor in this one!