Chicken with Provencal Sauce

Herbes de Provence, a combination of dried basil, thyme, marjoram, rosemary, lavender and sage, is a classic French seasoning, and what makes this dish so wonderful. It was very easy to cook, and most of us have the ingredients on hand.

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
1 1/2 teaspoons dried Herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice pasta (I used angel hair)

fresh grated parmesan


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 about1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken and a bed of pasta. Sprinkle with parmesan if desired.

Matt and I both gave this two thumbs up. Very light in flavor and SO easy to make.

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