Monte Cristo Chicken
(Pollo Monte Cristo)
Ingredients:
1 tablespoon plus 1 and 1/2 teaspoons extra virgin olive oil
4 boneless, skinless chicken breasts (about 6 ounces each)
Herbes de Provence
All-purpose flour (for dusting)
3 cloves garlic, sliced
1 shallot, chopped
1/4 cup dry white wine
1/4 cup chicken stock
Juice of 1/4 lemon
1 tablespoon butter
Julienned lemon zest (optional)
Directions:
Heat oven to 375°F.
Heat olive 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 and cook 1 minute.
Add garlic and shallot and stir 30 seconds.
Add wine and cook 1 minute.
Add stock and 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.
Garnish with zest, if desired. Makes 4 servings.