Chicken with Provençal Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon butter 
• 1 cup fat-skimmed beef broth fat-free
• 1  garlic clove minced
• 1.5 teaspoons herbs de provence dried
• 1 teaspoon juice of lemon fresh
• 1.5 tablespoons olive oil 
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. 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.
2. Sprinkle chicken evenly with salt and pepper.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add chicken; cook 6 minutes on each side or until done.
5. Remove chicken from pan; keep warm.
6. Add garlic to pan; cook 1 minute, stirring constantly.
7. 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).
8. Remove from heat; add butter and lemon juice, stirring until butter melts.
9. Serve sauce over chicken.
10. Garnish with thyme sprigs, if desired.