Monte Cristo Chicken

• 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)

1. Heat oven to 375u0b0F Heat oil in a large ovenproof saute 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.

olive oil, olive oil, chicken breasts, herbes, flour, garlic, shallot, white wine, chicken stock, lemon, butter, lemon zest

Taken from www.food.com/recipe/monte-cristo-chicken-298346 (may not work)