Entree - Chicken Provence
This is one of our favorite weeknight meals to make. It is fast, has great flavors and makes great leftovers for lunch the next day. We picked up the Herbs de Provence we use in the Rhone Valley of France on our last trip. However, you can also buy them in any grocery store. We served this dish at our Red Release party and paired it with the 2007 Calotte (a red Rhone style blend of 50% Grenache/50% Syrah. It proved to be the perfect combination. Give it a try!
Category : Summer Recipes 2009
INGREDIENTS:
- 4 skinless boneless chicken breast halves
- ¼ teaspoon salt (We only use a trace since there is sodium in the chicken broth.)
- ¼ teaspoon freshly ground black pepper
- 1 ½ Tbsp olive oil
- 1 garlic clove, minced
- 1 cup fat-free, less-sodium chicken broth
- 1 ½ teaspoon dried herbes de Provence
- 1 teaspoon butter
- 1 teaspoon fresh lemon juice
- Fresh thyme sprigs (optional)
DIRECTIONS:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-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 ½ 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.
Yield: 4 servings