Serves 4

Place each chicken breast half between 2 sheets of heavy duty plastic wrap, pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan, keep warm.

Add garlic to pan, cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to½ cups (about 3 minutes). Remove from heat, add lemon juice and butter, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.