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Preparation

1. Place one piece of chicken on a cutting board and cover with plastic wrap.Use a meat mallet to pound chicken until even and flat.
2. Sprinkle pounded chicken with black pepper.
3. Heat oil in a non-stick skillet over medium heat. Add chicken and cook approximately 6 minutes on each side until done. Remove chicken from pan and keep warm.
4. Add garlic to pan. Cook one minute, stirring constantly. Add broth, bay leaf and Herbs de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup, about 3 minutes.
5. Remove from heat. Add lemon juice and butter, stirring constantly until butter melts.
6. Serve sauce over chicken.