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Chicken with Provencal Sauce Recipe

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This recipe for Chicken with Provencal Sauce, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bob Sunderman
Added: Wednesday, May 31, 2006


4 skinless, boneless chicken breast halves
tsp. salt
tsp. freshly ground black pepper
1 tbsp. olive oil
1 garlic clove, minced
1 c. fat-free less-sodium chicken broth
1 tsp. dried herbes de Provence
1 tsp. butter
1 tsp. fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to -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 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce (about 2 tablespoons) over chicken. Garnish with thyme sprigs, if desired.

FAT 8.2 g
PROTEIN 40.2 g
CARB 1 g
FIBER 0.3 g
CHOL 101 mg
IRON 1.5 mg
SODIUM 376 mg
CALC 32 mg




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