Best Monte Cristo Chicken Recipes

MONTE CRISTO CHICKEN

Monte Cristo Chicken image

Provided by Lesley Porcelli

Categories Chicken Citrus Garlic Herb Healthy Self

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

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
Julienned lemon zest (optional)

Steps:

Heat oven to 375°F. Heat oil in a large ovenproof 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. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired.

MONTE CRISTO CHICKEN

Monte Cristo Chicken image

Something you could be proud to serve your family. Easy and healthy and most of all delicious. You might consider doubling the sauce

Provided by cookiedog

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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 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)

Steps:

Heat oven to 375°F Heat oil in a large ovenproof 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.
Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach; garnish with zest, if desired.

Nutrition Facts : Calories 225.3, Fat 9.6, SaturatedFat 3, Cholesterol 76.5, Sodium 120.5, Carbohydrate 2.8, Fiber 0.1, Sugar 0.5, Protein 27.9

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