Ingredients:
1 Tablespoon olive oil
2 large boneless skinless chicken breasts
1 cup chicken broth
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon parsley
1/2 teaspoon garlic powder
1/2 teaspoon Herbs de Provence
Warm the olive oil in a large skillet over medium heat. Season the chicken salt, pepper, garlic powder, and Herbs de Provence. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Deglaze the pan with the chicken broth. Bring to a simmer and reduce for 10 minutes. Add the heavy cream, salt, pepper, and Parsley. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
2 servings.
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