Pan-Seared Chicken with Garlic Sauce

1  teaspoon		paprika
1  teaspoon		dried thyme
1/2  teaspoon		dried rosemary
1/2  teaspoon		table salt
1/4  teaspoon		black pepper
1  lb.		uncooked boneless skinless chicken breast(s), four 4-oz pieces
1  teaspoon		olive oil
12		clove(s)s (medium) garlic clove(s), halved
1  cup		fat-free chicken broth, reduced-sodium, divided

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Preheat oven to 450.

Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3 quarters of a cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.

Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining one quarter cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield 4 servings serving size 1 chicken breast and 2 tablespoons garlic sauce.