Monte Cristo Chicken
Why I Love This Recipe
My fiance and I love this recipe!! It was orignally printed in Self Magazine. For me, I doubled the amount of garlic and will probably triple the amount next time. I also added a little extra wine and chicken broth, and the juice of a whole small lemon just to give the chicken a little more sauce. Since the recipe didn't mention how much of the Herbes de Provence to season with I have to say I went a little bit crazy and used about a 1/4 of the bottle on the 4 pieces of chicken - massaging it into both sides of each piece along with salt and pepper and then letting the chicken sit for about 15 minutes before lightly dusting with flour. It turned out so amazing! I served it with some Whole Grain Garlic and Herb rice (as you can see, we love garlic). Hope you guys like it!! :) Enjoy!
Ingredients You'll Need
1 tablespoon plus 1 1/2 teaspoon 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
Heat oven to 375°F.
Heat oil in a large 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.
Transfer chicken to plates; top with sauce and garlic.
Serve with sauteed spinach or rice.
Questions, Comments & Reviews
'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
7 Recipes11876 Downloads