Pollo Montecristo

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I made the best recipe last night. It fit all my criteria for a great recipe: fast, easy and delicious! I know I've got a winner when Dean keeps saying over and over again "This is good...this is really good." Ha! And, an extra bonus, it is a low cal recipe from Self Magazine.








Ingredients
Chicken
1 Tablespoon plus 1 and 1/2 tsp olive oil
4 boneless, skinless chicken breasts
Herbes de Provence (a spice mixture you can find in the spice section of the grocery store)
Flour
3 cloves garlic, sliced
shallot, chopped (I subsitute a 1/4 of an onion)
1/4 cup dry white wine and of course, pour one for the chef!
1/4 cup chicken stock
Juice of 1/4 lemon
1 tablespoon butter

Spinach with Olive Oil and Lemon
12 oz fresh baby spinach
1 tablespoon olive oil
Juice of 1/4 lemon

Heat the oven to 375, slice the garlic and chop the onion. Heat the oil in a large ovenproof pan over medium heat. Season the chicken with salt, pepper and the herbes de Provence. Dust with flour and tap off the excess. The small amount of flour helps keep this recipe light!





Cook, meaty side down for 5 minutes. Turn over and cook for a minute more.



























Add the garlic and onion and stir for 30 seconds. Add the wine and cook for 1 minute. Add chicken stock and cook 30 seconds, then add the lemon juice.



















Now pop the pan into the oven for 10 minutes. When it's time to take it out, place the chicken on a cutting board and place the pan back on medium heat. Cook for 1 minute and add the pad of butter and stir.

To serve cut each breast into 3 pieces, transfer to a plate and serve with the sauce. The sauce turns out yummy and flavorful without being too rich or heavy.

For the spinach:

This was a different way to cook spinach for me but it came out nice. Simply add spinach to boiling water and cook for a minute. Drain and wring out. Toss with oil, salt and lemon juice.





















Have fun!