Il Pollo Monte Cristo

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 wine
• 12 garlic cloves, peeled and thinly sliced
• 1 tablespoon unsalted butter

Recipe

• 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.