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.
Mix 1 teaspoon herbes 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.
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 pan; heat over high heat. Cook the remaining chicken in the same manner.
Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sauteed apples.
Ingredient note: Herbes 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, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.
cal. (kcal) 191,
Fat, total (g) 6,
chol. (mg) 72,
sat. fat (g) 2,
carb. (g) 6,
Monosaturated fat (g) 2,
fiber (g) 1,
pro. (g) 27,
sodium (mg) 292,
Potassium (mg) 342,
Fruit () 0.5,
Lean Meat () 3.5,
Fat () 1,
Percent Daily Values are based on a 2,000 calorie diet