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 ju...