Chicken Provencal

Recipe courtesy of Lishie0729

4 boneless, skinless chicken breasts

1 cup buttermilk (I mixed 1 cup skim milk with 1 tbsp lemon juice)

1 cup whole wheat flour

1/4 cup wheat germ

herbes de provence

sea salt

ground pepper

1 tbsp butter, divided

1 1/2 tbsp olive oil, divided

1 large shallot, finely diced

3 cloves garlic, finely diced

1/3 cup white wine

1/3 cup chicken broth

1/3 cup lemon juice

Mix together the wheat flour, wheat germ, herbes, salt and pepper and spread on a plate. Mix the wine, broth and lemon juice.

Pound chicken breasts flat with meat mallet. Dip in buttermilk, then dredge thru flour mixture. Set aside.

Heat large skillet over medium heat. Add in 1/2 tbsp butter and 1/2 tbsp olive oil until butter is melted. Sautee 2 of the chicken breasts for 5 minutes, turning halfway thru. Remove from pan and keep warm. Add in remaining 1/2 tbsp butter and 1/2 tbsp olive oil. Repeat with remaining 2 chicken breasts. Remove from heat and keep warm with the others.

Warm remaining 1/2 tbsp olive oil in pan. Sautee shallots and garlic until lightly browned. Deglace pan with wine/broth mixture. Bring to a boil. Add chicken back to pan. Reduce heat to a simmer. Continue to simmer until chicken is done.