Monte Cristo Chicken

Name: Monte Cristo Chicken
Ingredients: 1 tablespoon olive oil; 1 1/2 teaspoons olive oil; 4 boneless skinless chicken breasts (about 6 ounces each); herbes de provence; all-purpose flour (for dusting); 3 garlic cloves, sliced; 1 shallot, chopped; 1/4 cup dry white wine; 1/4 cup chicken stock; 1/4 lemon, juice of; 1 tablespoon butter; julienned lemon zest (optional)

12 ingredients

3 steps

Ingredients

1 tablespoon olive oil
1 1/2 teaspoons olive oil
4 boneless skinless chicken breasts (about 6 ounces each)
herbes de provence
all-purpose flour (for dusting)
3 garlic cloves, sliced
1 shallot, chopped
1/4 cup dry white wine
1/4 cup chicken stock
1/4 lemon, juice of
1 tablespoon butter
julienned lemon zest (optional)

Directions

1

Heat oven to 375°F Heat oil in a large ovenproof saute pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice.
2

Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly.
3

Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach; garnish with zest, if desired.