Monte Cristo Chicken

Another Epicurious recipe.

• Ready In: 1 hr 5 mins
• 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  cloves garlic, 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.
2. Season chicken with salt, pepper and herbes de Provence.
3. 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.
4. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute.
5. 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.