Monte Cristo Chicken
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon butter
- 1/4 cup dry white wine
- 1 shallot, chopped
- 1/4 cup chicken stock
- all-purpose flour (for dusting)
- juice of 1/4 lemon
- herbes de provence
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- Carbohydrate 6 g(2%)
- Cholesterol 132 mg(44%)
- Fat 13 g(20%)
- Fiber 1 g(6%)
- Protein 39 g(79%)
- Saturated Fat 4 g(18%)
- Sodium 103 mg(4%)
- Calories 313
Preparation 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.
Preparation 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.
