Ingredients
Skinless chicken breasts - pounded thin
1/4 t salt
1/4 t pepper
1 1/2 T olive oil
1 garlic clove minced
1 C chicken broth
1 1/2 t herbes de provence
1 t butter
1 t lemon juice
Preparation
Heat oil over medium. Fry chicken 6 minutes on each side. Remove from pan and keep warm. Add garlic to pan. Cook 1 minute. Add broth and herbes. Bring to a boil and cook until reduced to 1/2 cup (3 minutes). Remove from heat, add butter and lemon juice. Serve over chicken.
