Chicken with Provencal Sauce

4 skinless, boneless chicken breast halves
¼ tsp. salt
1½ tbsp. olive oil
1 garlic clove, minced
1 cup chicken broth
1½ tsp. dried herbes de Provence
1 tsp. butter
1 tsp. lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound, using a meat mallet or rolling pin. Sprinkle chicken evenly with salt.

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, about 3 minutes. Remove from heat; add butter and
lemon juice, stirring until butter melts. Serve sauce over chicken.

4 servings