I was going to make something I found for the crock pot, but I got sidetracked this morning, so here's my stove top version...
4 boneless, skinless chicken breasts
1 shallot, sliced thin
4 cloves of garlic, minced
1/2 cup dry white wine
2 cups chicken broth
1 tbsp dried thyme
salt and pepper
Heat about 2 tbsp of olive oil in a large skillet, over medium heat. Sprinkle salt and pepper on one side of chicken breasts. When olive oil is hot, place chicken, salt and pepper side down, in the pan to brown. Move the chicken around a bit to make sure it doesn't stick. Sprinkle salt and pepper over the side that's up. When it's browned on one side, flip the chicken. When both sides are nicely browned, remove from pan and set aside on a plate. Add 1 tbsp of olive oil to pan, then add shallots. Stir these occasionally, scraping any meat that's stuck to the bottom of the pan. When shallots are starting to soften, add the garlic. Cook until the shallots start to caramelize a bit, then add the wine. Let the alcohol cook off a bit, for about 5 minutes, then add the juice and zest from the lemon and the thyme. Return the chicken to the pan and any juices from the plate. After a few minutes add 1 cup of chicken broth. When this cooks down a bit, add the rest of the broth. Continue cooking until chicken is cooked throughout and liquids have reduced to a nice sauce.
I served this with roasted red potatoes and random veggies from my freezer.