Chicken Breasts With Rosemary And Thyme

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4 large rosemary sprigs

4 large thyme sprigs

4 skinless chicken breast halves, on the bone (about 3/4 pound each)

1/2 teaspoon crushed red pepper

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1/2 cup chicken stock or low-sodium broth

1 teaspoon all-purpose flour mixed with 2 teaspoons water

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