Makes 4 servings.
4 boneless, skinless chicken breasts, about 1 pound
3 tablespoons olive oil
1 garlic clove, minced
1½ teaspoons poultry seasoning, or a small handful of fresh rosemary, sage, and basil, minced
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon butter
Freshly ground black pepper
Mixed greens, for serving
2 cups cherry or grape tomatoes, halved, for serving
Preheat the oven to 400°F.
In a small bowl, whisk together 2 tablespoons of the olive oil, the garlic, and the poultry seasoning. Put the chicken in a large zip-top plastic bag and pour in the marinade. Seal the bag and turn to coat the chicken. Refrigerate for 30 minutes.
Heat a grill to medium or heat a large sauté pan over medium-high heat.
Grill or cook the chicken for 4 minutes on each side, or until browned. Transfer the chicken to a plate and cover. In the same pan (or in a large sauté pan, if you grilled the chicken), bring the broth to a boil over medium heat. Add the remaining 1 tablespoon olive oil, the lemon juice, and the butter and season with pepper. Cook for 5 minutes, then return the chicken to the pan and cook, turning the chicken to coat with the sauce, for 3 to 4 minutes.
Mound some mixed greens on each of four plates. Divide the tomatoes among the plates and top each with one chicken breast. Spoon some of the sauce on top of each.