I am loving the Cooking Light website lately. In an effort to eat healthier, I have been bookmarking recipes on this site left and right. So many recipes make it hard to choose. I bookmarked this recipe last week and I planned to use it with the chicken I bought but forgot all about it until I had already prepared our dinner that night. Tonight I needed a recipe for a couple of thick turkey breast cutlets I had. I remembered this recipe and decided to use it. It was simple and oh, so flavorful. One of those lick the pan sauces, my favorite! The only modification I made to the recipe was to add shallots to the sauce, other than that I followed it to the letter.
4 (6-ounce) skinless, boneless chicken breast halves ( I used 2 turkey cutlet sliced in half to make thinner)
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.
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); IRON 1.5mg; CHOLESTEROL 101mg; CALCIUM 32mg; CARBOHYDRATE 1g; SODIUM 376mg; PROTEIN 40.2g; FIBER 0.3g
write PublicationAppearance,Cooking Light, JANUARY 2005