monte-cristo-chicken-238647.json

{
    "directions": [
        "Heat oven to 375\u00b0F. Heat oil in a large ovenproof saut\u00e9 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."
    ],
    "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)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Citrus",
        "Garlic",
        "Herb",
        "Healthy",
        "Self"
    ],
    "title": "Monte Cristo Chicken",
    "url": "http://www.epicurious.com/recipes/food/views/monte-cristo-chicken-238647"
}