Chicken with Provencal Sauce

Chicken with Provencal Sauce
Photo by Becky Luigart-Stayner


  • Fresh thyme sprigs (optional)
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • 1 teaspoon butter
  • 1 cup fat-free, less-sodium chicken broth
  • ¼ teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • + 3 more ingredients
    • 1 ½ tablespoons olive oil
    • 1 garlic clove, minced
    • 1 ½ teaspoons dried herbes de Provence

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. ...

View full recipe at My Recipes


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