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Chicken Breasts with Herbed Pan Sauce


February 21, 2017

Now that December is gone, many of us are looking for something a little lighter. This is a quick week night dinner. This sauce goes nicely with oven roasted carrots and potatoes.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4


4 chicken breasts (appx. 6 oz. each)

1/2 tsp salt

1/2 tsp pepper

1 tbsp olive oil

1 clove of garlic, minced

1 cup low sodium chicken broth

2 tbsp low sodium chicken broth

1 1/2 tsp Herbes de Provence - or - 1 tbsp. fresh thyme, tarragon or dill can also be used

1 1/2 tsp cornstarch

2 tsp butter

2 tsp lemon juice

Parsley, chopped for garnish (optional)


1Place chicken breast between two sheets of plastic wrap, pound until even and about 1/2" thick. Repeat with all chicken breasts. Pat dry and sprinkle with salt and pepper.

2Heat oil in a large non–stick pan over medium heat Add chicken, cook about 6 mins on each side until done. Remove from pan and keep warm.

3Add garlic to pan, cook 1 minute, stirring constantly. Add chicken broth and herbs, scraping pan to loosen brown bits. Increase heat and reduce sauce to 3/4 cup.

4Dissolve cornstarch in the 2 tbsp. of cold broth, stir into pan sauce, and simmer until sauce is slightly thickened. Remove from heat. Stir in butter and lemon juice. Add any juices that have collected from the chicken. Adjust seasonings. Garnish with chopped parsley if you wish.