WW Points: 6
From Cooking Light
24 ounces skinless boneless chicken breast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 clove garlic — minced
1 cup fat free chicken broth — (fat free, reduced sodium)
1 1/2 teaspoons dried herbes de provence
1 teaspoon margarine
1 teaspoon lemon juice
Pound chicken to 1/2 inch thickness. Season with salt and pepper.
Heat oil in a frying pan. Add chicken and cook until no longer pink (flipping once). Remove chicken from pan, keep warm.
Add garlic to pan, cook 1 minute, stirring constantly.
Add broth and herbes. Bring to a boil. Stir and scrape pan to loosen all the browned bits.
Cook until broth has reduced to 1/2 cup. Remove from heat and add butter and lemon. Stir until butter melts.
Serve sauce over chicken.
Per Serving: 242 Calories; 8g Fat (31.5% calories from fat); 39g Protein; trace Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 255mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.