Il Pollo Monte Cristo
"This recipe is based on a dish from LA restaurant Il Sole. It sounds very rich but actually a healthier dish. The recipe calls for chicken breasts but I cut the breasts to medallions for easier cooking and serving. The prep work can be done ahead of time fairly easily."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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 white wine
- 12 garlic cloves, peeled and thinly sliced
- 1 tablespoon unsalted butter
directions
- Preheat oven to 400 degrees. Whisk together chicken broth, veal stock and lemon juice in a medium bowl. Set aside.
- 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.
- 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.
- 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.
- Remove skillet from oven and transfer chicken to a large plate. Cover with aluminum foil to keep warm.
- 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).
- To Serve, lay out chicken on plate, thinly slice chicken and top with sauce. Serve with asparagus, broccoli or other seasonal vegetables.
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