Ingredients
-
1
-
1 1/2
-
4
-
-
-
3
-
1
-
1/4
-
1/4
-
1/4
-
1
-
-
-
-
Directions
Monte Cristo Chicken, Something you could be proud to serve your family Easy and healthy and most of all delicious You might consider doubling the sauce, Overall a good recipe, but nothing special I wouldn’t go out of my way to make this again , 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!
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Steps
|
1
Done
|
Heat Oven to 375f Heat Oil in a Large Ovenproof Saut 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
Done
|
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
Done
|
Cut Each Breast Into 4 Slices; Transfer Each to a Plate; Top With Sauce and Garlic. Serve With Spinach; Garnish With Zest, If Desired. |
