{"id":5488,"date":"2005-03-27T10:47:47","date_gmt":"2005-03-27T17:47:47","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=5488"},"modified":"2010-05-31T10:49:16","modified_gmt":"2010-05-31T17:49:16","slug":"chicken-with-provencal-sauce","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=5488","title":{"rendered":"Chicken with Provencal Sauce"},"content":{"rendered":"

4 (6-ounce) skinless, boneless chicken breast halves<\/span><\/p>\n

1\/4 tsp. salt<\/span><\/p>\n

1\/4 tsp. freshly ground black pepper<\/span><\/p>\n

1 1\/2 T. olive oil<\/span><\/p>\n

1 garlic clove, minced<\/span><\/p>\n

1 C. fat-free, less-sodium chicken broth<\/span><\/p>\n

1 1\/2 tsp. dried herbes de Provence<\/span><\/p>\n

1 tsp. butter<\/span><\/p>\n

1 tsp. fresh lemon juice<\/span><\/p>\n

Fresh thyme sprigs (optional)<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

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 C. (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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

4 (6-ounce) skinless, boneless chicken breast halves 1\/4 tsp. salt 1\/4 tsp. freshly ground black pepper 1 1\/2 T. olive oil 1 garlic clove, minced 1 C. fat-free, less-sodium chicken broth 1 1\/2 tsp. dried herbes de Provence 1 tsp. butter 1 tsp. fresh lemon juice Fresh thyme sprigs (optional) \u00c2\u00a0 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…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-5488","post","type-post","status-publish","format-standard","hentry","category-poultry"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5488"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5488\/revisions"}],"predecessor-version":[{"id":5490,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5488\/revisions\/5490"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}