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2 apples, preferably Braeburn, peeled and thinly sliced
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1/4 teaspoon ground cinnamon
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3 teaspoons extra-virgin olive oil, divided
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3 teaspoons unsalted butter, divided
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1 1/8 teaspoons herbes de provence (see Note), divided
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1/4 teaspoon freshly ground pepper
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1 1/2 pounds boneless, skinless chicken breasts, trimmed
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1 cup reduced-sodium chicken broth
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1 teaspoon freshly grated lemon zest
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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.
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