Chicken with Provencal Sauce

4 skinless, boneless chicken breast or 9 chicken tenders

1/4 tsp salt

1/2 tsp pepper

1 1/2 TB olive oil

1 garlic clove, minced

1 cup chicken broth

1 1/2 tsp dried Herbs de Provence

1 TB lemon juice

1 TB butter

Heat oil in skillet. Place chicken in skillet and sprinkle with salt and pepper. Cook about 6 minutes on each side or until done. Remove from pan; keep warm. Add garlic to pan. Add broth and herbs; bring to a boil, scraping pan to loosen browned bits. Remove from heat and add lemon and butter. Stir until butter is incorporated. Serve sauce over chicken.

This is so easy, quick and delicious that it may make it on your monthly menu. Plus, it is from Cooking Light.