Monte Cristo Chicken

Ingredients

• 1 tablespoon butter 
• 0.3 cup chicken stock see 
• 0.3 cup wine dry white
• 3 cloves garlic sliced
• 4 servings herbs de provence 
• 0.3  juice of lemon 
• 1 tablespoon olive oil 
• 1  shallots chopped
• 24 ounces chicken breast boneless skinless

Equipment

• frying pan
• oven
• cutting board

Directions

1. Heat oven to 375°F.
2. 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.
3. Add garlic and shallot; stir 30 seconds.
4. Add wine; cook 1 minute.
5. Add stock; cook 30 seconds.
6. Add lemon juice.
7. Transfer pan to oven.
8. Bake until chicken is cooked through, 9 to 13 minutes.
9. Transfer chicken to cutting board.
10. Place pan over medium heat; simmer sauce 1 minute.
11. Add butter; swirl pan until butter incorporates and sauce thickens slightly.
12. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic.
13. Serve with spinach; garnish with zest, if desired.