|Sorry this picture sucks, I know.|
I will just tell you straight up. This chicken dish is the bomb. In case you live on a different planet and don't know what that means, it means it's the bomb diggity. Oh gosh. I really don't know why I just said that but I feel like an old-school high school cheerleader from "Bring it On."
HA. But really, in all honesty I had my doubts about this chicken recipe from Cooking Light. I shouldn't have, because almost all of the recipes I have tried from Cooking Light have been successes, but for some reason this just did not really excite me too much. But boy was I WRONG! It was SO flavorful and moist and overall YUMMY. The recipe originally calls for the "Herbes de Provence-" a french herb blend. If you can find it, great. I could not, so I looked up the ingredient components in Herbs de Provence- thyme, savory, marjoram, rosemary and lavender flowers. I found this "recipe" here. Basically, I scaled down the proportions, left out the lavender (didn't have it and didn't buy it) and it worked great. I just mixed the spices together before beginning the recipe.
Chicken with Provencal Sauce
adapted from Cooking Light
- 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 (or roughly about 1/2 tsp. thyme and rosemary each, 1/4 tsp. savory, and 1/8 tsp. marjoram combined together)
- 1 teaspoon butter
- 1 teaspoon fresh lemon juice
- Fresh thyme sprigs (optional- I left them out)
- 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.