Monte Cristo Chicken
A sophisticated twist on chicken breast featuring herbes de Provence, white wine, and lemon in a rich pan sauce. The chicken is lightly dusted with flour and pan-seared before being finished in the oven for perfectly tender results.
Ingredients
- •1 tablespoon olive oil
- •4 piece boneless skinless chicken breasts
- •1 tablespoon Herbes de Provence
- •¼ cup all-purpose flour
- •3 cloves garlic
- •1 piece shallot
- •¼ cup dry white wine
- •¼ cup chicken stock
- •¼ piece lemon
- •1 tablespoon butter
- •1 piece lemon zest
Cooking Instructions
- 1.
Heat oven to 375°F. Heat oil in a large ovenproof sauté 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. 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. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired.
25 min
