Chicken with Provencal Sauce

4 6-oz skinless, boneless chicken breast halves
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 1/2 tbsp EVO oil
1 garlic clove, minced
1 c chicken broth
1 1/2tsp dried herbes de Provence(see below, do your best.)
1 tsp EVO oil
1 tsp fresh lemon juice
Fresh thyme sprigs (optional)

Pound each chicken breast half between 2 sheets of heavy-duty plastic wrap to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Heat 1 1/2 tbsp EVO oil in a large nonstick skillet over medium heat, add chicken and cook 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
Add garlic to pan, then cook 1 minute, stirring constantly. Add broth and herbes de Provence, and bring to a boil, scraping the pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat, add 1 tsp EVO oil and lemon juice, stirring until well mixed. Serve sauce over chicken. Garnish with thyme sprigs, if desired. A heady combination of dried basil, thyme, marjoram, rosemary, lavender, and sage, herbes de Provence is a classic French seasoning. Try it in other Mediterranean dishes, such as pasta sauce or baked black olives. Serve with roasted potato wedges.