Chicken Provencal

Chicken Provencal is pretty much a standard italian dish. It's named for the use Herbes de Provence which are herbs located in Provence. Duh. For sides we used roasted new potatoes and fresh green beans.

Ingredients (Serves 2):
2 Thinly Sliced Chicken Breasts
1 Garlic Clove, Minced
1/2 Tspn Dried Herbes de Provence
1/2 Cup Low Sodium Chicken Broth
1 Tspn Fresh Lemon Juice
1 Tspn Unsalted Butter
Olive Oil
Salt and Pepper
Thyme Sprigs (Optional)

6-8 New Potatos, Quartered
3-4 Thyme Sprigs, Leaves Only
2 Tblespns Olive Oil
Salt and Pepper

2 Handfuls Green Beans, Trimmed

Heat oven to 450 degrees.

In bowl, mix together potatos, thyme leaves, olive oil, salt and pepper. Spread out on a lined baking sheet. Cook for for 30 minutes.

In a small pot, place grean beans and cover with water. Bring this to a boil and let cook for 10 or so minutes.

Heat olive oil to medium-high heat in a large skillet. Season both sides of chicken with salt and pepper. Cook 4-5 minutes on each side, or until cooked through. Remove from heat and set aside; keep warm. Add garlic to pan and cook for 1 minute. Stir in chicken broth and Herbes de Provence. Bring to a boil and loosen any browned bits with a spatula. You want to capture as much chicken flavor as possible. Let this continue to boil until it's reduced to 1/4 cup - about 2-3 minutes. Remove from heat and stir lemon juice and butter, until butter melts.

Spoon sauce over plated chicken and serve with the roasted potatos and grean beans.