Chicken With Provencal Sauce

• 4 (6 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 tablespoons olive oil
• 1 -2 garlic clove, minced
• 1 cup fat-free chicken broth
• 1 1/2 teaspoons dried herbes de provence
• 1 teaspoon butter
• 1 teaspoon fresh lemon juice
• fresh thyme sprig

1. Place each chicken breast between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
2. Sprinkle chicken with salt and pepper.
3. Let the oil get heated in a large nonstick skillet over medium heat.
4. Add chicken to skillet; cook 6 minutes on each side or until done.
5. Remove chicken from pan; keep warm.
6. Add garlic to skillet; cook 1 minute, stirring constantly.
7. Add in broth and herbs de Provence; bring to a boil, scraping pan to loosen browned bits.
8. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).
9. Remove from heat; add in butter and lemon juice, stirring until butter is melted.
10. Serve sauce over chicken; garnish with thyme sprigs.

chicken breast halves, salt, fresh ground black pepper, olive oil, garlic, chicken broth, butter, lemon juice, thyme

Taken from www.food.com/recipe/chicken-with-provencal-sauce-152938 (may not work)