6 servings
2 apples, preferably Braeburn, peeled and thinly sliced
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons olive oil, divided
3 teaspoons unsalted butter, divided
1-1/8 teaspoons herbs de Provence (see “Provencal Herbs,” below), divided
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1-1/2 pounds boneless, skinless chicken breasts, trimmed
1 cup reduced-sodium chicken broth
1 teaspoon freshly grated lemon zest

  1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1
    teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook,
    stirring occasionally, until tender, about 5 minutes. Keep warm.
  2. Mix 1 teaspoon herbs de Provence, salt and pepper. Place chicken between sheets of plastic
    wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness.
    Sprinkle the chicken on both sides with the seasoning mixture.
  3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the
    chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter
    and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the skillet; heat over
    high heat. Cook the remaining chicken in the same manner.
  4. Add broth, lemon zest, remaining 1/8 teaspoon herbs de Provence and any accumulated juices
    from the chicken to the skillet. Cook, stirring to scrape up any browned bits from the bottom of
    the skillet, until slightly reduced, about 3 minutes. Spoon sauce over chicken and serve with the
    sautéed apples.
    Provencal Herbs
    Herbs de Provence is a mixture of dried herbs commonly used in the south of France. You can
    find commercial mixtures in specialty stores, but it is easy to make your own. Mix 1 tablespoon
    each (or equal proportions) dried thyme, dried rosemary, dried oregano, dried marjoram and
    dried savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.
    Nutritional Information: 193 calories, 6 total fat (2 g sat), 72 mg cholesterol, 7 g carbohydrate,
    27 g protein, 1 g fiber, 286 mg sodium