Il Pollo Monte Cristo

This recipe is based on a dish from LA restaurant Il Sole. It sounds very rich but actually a healthier dish. The recipe calls for chicken breasts but I cut the breasts to medallions for easier cooking and serving. The prep work can be done ahead of time fairly easily.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  cup low sodium chicken broth
• 1  cup  veal stock
• 2  tablespoons fresh lemon juice
• 4  tablespoons all-purpose flour
• 1 1⁄2 teaspoons  herbes de provence
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 3 (6 ounce)  boneless skinless chicken breasts (6oz each)
• 1⁄4 cup dry white wine
• 12  garlic cloves, peeled and thinly sliced
• 1  tablespoon unsalted butter

Directions

1. Preheat oven to 400 degrees. Whisk together chicken broth, veal stock and lemon juice in a medium bowl. Set aside.
2. Whisk together flour, herbs de Provence, salt and pepper in a shallow dish. Dredge each chicken breast in flour mixture, making sure to coat both sides.
3. Coat a large ovenproof skillet with cooking spray and place over medium-high heat. Add chicken breasts to skillet and brown for 3 minutes on each side.
4. Add wine and garlic; cook chicken for 3 more minutes. Pour stock mixture over chicken and place skillet in preheated oven. Roast chicken for 12 minutes or until just cooked through.
5. Remove skillet from oven and transfer chicken to a large plate. Cover with aluminum foil to keep warm.
6. Place skillet over medium heat and bring sauce to a simmer. Cook until it has thickened slightly; about 10 minutes. Whisk in butter and season the sauce with salt and pepper to taste (sauce will thicken upon standing).
7. To Serve, lay out chicken on plate, thinly slice chicken and top with sauce. Serve with asparagus, broccoli or other seasonal vegetables.