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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Something you could be proud to serve your family. Easy and healthy and most of all delicious. You might consider doubling the sauce 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) |
Directions:
1. 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.
2. 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.
3. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach; garnish with zest, if desired.
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