Total Calories: 112
1. Make a slice into the thickest part of each chicken breast to form a pocket. Stuff each pocket with one-fourth of the garlic.
2. Combine the water, onion, celery, peppercorns, herbes de Provence, and bay leaves in a large saucepan. Add the chicken, bring the liquid to a boil, then reduce the heat to medium-low and simmer, covered, for 10–12 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pan and set aside. Add the lemon juice, butter, capers, and salt to the liquid in the pan and simmer for 1 minute.
4. To serve, arrange the chicken on a serving platter and top with the lemon-butter mixture.
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