Recipe: Herbed Skillet Chicken
5 boneless, skinless chicken breasts
4 TBSP olive or coconut oil
2 cups vegetable or chicken broth (I used vegetable)
Heat oil in a large skillet over medium-high heat, and sprinkle both sides of chicken with garlic salt and Herbes de Provence. Place in skillet and quickly brown both sides of chicken. Carefully pour in the vegetable broth, reduce heat to low, cover and cook about 15 minutes, until juices run clear from chicken. Slice and serve!