Chicken Breasts with
Herbes de Provence Sauce
2 large shallots
Olive or salad oil
4 medium-size chicken-breast
1 tsp salt
1/2 tsp Herbes de Provence
All-purpose flour
1 chicken-flavor bouillon cube or envelope
Thinly slice shallots. In nonstick 12-inch skillet over medium heat, in 2 tsps
hot olive or salad oil, cook shallots until tender and lightly browned. With
slotted spoon, remove shallots to bowl.
Remove skin from chicken breasts. On waxed paper, mix salt, Herbes de
Provence, and 3 TBs flour; use to coat chicken breasts. In same skillet over
medium-high heat, in 1 TB hot salad oil, cook chicken until golden brown,
turning once. Reduce heat to medium-low; cover and continue cooking
about 10 minutes or until juices run clear when chicken is pierced with tip of
knife. Place chicken on 4 dinner plates.
In cup, mix 2 TBs flour with 11/2 cups water. Add flour mixture, bouillon, and
sautéed shallots to skillet; over high heat, heat to boiling, stirring to loosen
any brown bits from bottom of skillet. Boil 1 minute. Pour sauce over
chicken.
