Chicken with Provencal Sauce

I couldn't find Herbes de Provence, so I made some
(1 Tbsp Marjoram, 1Tbsp Thyme, 1/2 tsp rosemary, 1/2 tsp Basil, 1/4 tsp sage, 1/4 tsp fennel, 1/4 tsp poultry seasoning).

D made this. It was really good. Our only though was maybe the chicken be breaded.
We had with green beans with lemon and garlic, and rice.

Chicken with Provencal Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
Fresh thyme sprigs (optional)

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-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 1/2 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 (serving size: 1 chicken breast half and about 2 tablespoons sauce)

CALORIES 248 (30% from fat); FAT 8.2g (sat 1.8g,mono 4.5g,poly 1g); PROTEIN 40.2g; CHOLESTEROL 101mg; CALCIUM 32mg; SODIUM 376mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 1g

Cooking Light, JANUARY 2005