Salt and pepper chicken breasts on both sides.

Heat the olive oil in a deep skillet on medium heat.

Add the chicken and cook 6 minutes on each side, or until chicken is thoroughly cooked (but not dry.)

Remove chicken from pan and set aside, keeping warm.

Add garlic and shallot to the pan, and sauté for about a minute.

Add the Herbes de Provence, and sauté another 30 seconds.

Add the chicken broth and stir, working to incorporate any stuck bits of chicken from the pan into the sauce.

Boil and simmer the sauce until it reduces to about half a cup.

Remove from heat and add butter and lemon juice.

Return the warm chicken to the pan and coat fully with sauce.

Serve immediately, with any remaining sauce drizzled on top.