Monte Cristo Chicken

Submitted by Stephanie Y.

"Something you could be proud to serve your family. Easy and healthy and most of all delicious. You might consider doubling the sauce"

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

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 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.
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.

Reviews

[lyms9383]

Overall a good recipe, but nothing special. I wouldn't go out of my way to make this again.

 

[LifeIsGood]

Delicious! Mine came out a bit too lemony BUT that was due to my mistake in reading the recipe - and know the recipe would have been perfect if I didn't add so much lemon. I thought the 1/4 lemon meant 1/4 Cup lemon (with the Food.com change over and some recipes having amt. mistakes) - so ended up adding about 1/2 cup lemon when doubling the recipe...oops! Even with my mistake, I could tell this recipe was a definite winner. After slicing the chicken, we fanned the slices over brown & wild rice then spooned the sauce over. Yummy. I will make this again, using less lemon. Thank you!

 

[diner524]

This was delicious!!! I made exactly as written except I doubled the sauce amounts and added a splash of heavy cream for a little bit of a thickner and also seasoned with Fleur De Sel (french sea salt) and pepper. The whole family loved it and not any leftovers!! I served it with Recipe #345703, green beans and garlic bread for a terrific meal!! Thanks for sharing cookiedog!! Made for ZWT 5.

 

[luvcookn]

This recipe rocks!! DH said that he would love me to make this again. It fast and easy to put together and the flavour is well balanced. Thank you for sharing, cookiedog! I made this for ZWT5 for the GroovyGastronomes.

 

[TexasKelly]

I made this last night and wondered why it was so lemony. I looked back at the directions which i read thru much too quickly and realized it said a 1/4 lemon, not 1/4 CUP lemon.....thus the overly lemon taste. For what it was, it was tasty, I woudl just put in waaaay less lemon juice next time of course. Hubby actually really liked it as lemony as it was, and the recipe was made up of ingredients I mostly always have on hand, so I am sure this will be made again. Thanks for posting.