1. Preheat oven to 400 degrees. Whisk together chicken broth, veal stock and lemon juice in a medium bowl. Set aside. 2. Whisk together flour, herbs de Provence, salt and pepper in a shallow dish. Dredge each chicken breast in flour mixture, making sure to coat both sides. 3. Coat a large ovenproof skillet with cooking spray and place over medium-high heat. Add chicken breasts to skillet and brown for 3 minutes on each side. 4. Add wine and garlic; cook chicken for 3 more minutes. Pour stock mixture over chicken and place skillet in preheated oven. Roast chicken for 12 minutes or until just cooked through. 5. Remove skillet from oven and transfer chicken to a large plate. Cover with aluminum foil to keep warm. 6. Place skillet over medium heat and bring sauce to a simmer. Cook until it has thickened slightly; about 10 minutes. Whisk in butter and season the sauce with salt and pepper to taste (sauce will thicken upon standing). 7. To Serve, lay out chicken on plate, thinly slice chicken and top with sauce. Serve with asparagus, broccoli or other seasonal vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
