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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe came from a Cooking Light magazine. It is a little labor intensive but worth it. Ingredients:
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 |
Directions:
1. 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.
2. Sprinkle evenly with salt and pepper. Heat a large nonstick pan over medium heat and spray with cooking spray.
3. Add chicken; cook 6 minutes on each side or until done.
4. Remove from pan and keep warm.
5. Add garlic to pan; cook one minute stirring constantly.
6. Add broth and herbes de Provance.
7. Bring to a boil scraping the pan to loosen browned bits.
8. Cook until broth mixture is reduced to 1/2 cup , about 3 minutes.
9. Remove from heat; add butter and lemon juice, stirring until butter melts.
10. Serve sauce over chicken.
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