My friend Laura unloaded a few months worth of Shape magazines on me a couple weeks ago. Of course, there are recipes in them that I want to try, and we wasted no time with this Il Pollo Monte Cristo recipe. Supposedly, this is a recipe served at Il Sole in LA. I don’t really care where it came from – it’s delicious, and it’s healthy… well, except for that tablespoon of butter. 🙂
This was also my first round with cooking with avocado oil. I’ve been reading up on some healthier cooking options, and avocado oil, while slightly more expensive than olive oil, has a higher smoke point (520 degrees!) and is loaded with Vitamin E.
IL POLLO MONTE CRISTO
- 1 c. low-sodium chicken broth
- 1 c. veal stock (couldn’t find it – used beef stock)
- 2 T. lemon juice
- 3 T. whole wheat flour
- 1 1/2 tsp. herbs de Provence
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 6-oz. boneless, skinless chicken breasts
- 1/4 c. dry white wine
- 12 whole garlic cloves, peeled and thinly sliced
- 1 T. butter
Preheat oven to 400 degrees.
Stir broth, stock and lemon juice. Set aside.
In a medium-sized frying pan, heat oil (I used avocado, but olive would be fine too). Combine flour, herbs, salt and pepper in a bowl and dredge chicken breasts. Brown for about 3 minutes per side on medium-high heat. Add wine and garlic and cook for about 3 minutes more. Pour broth combination into pan and set in over for 15-20 minutes or until juices run clear.
Remove chicken breasts from pan, cover with foil to keep warm, and set aside. Bring sauce to a boil and let reduce for about 10 minutes. Add butter. Thicken slightly with water/cornstarch if you like a thicker sauce.
Slice chicken, drizzle with sauce and serve with steamed veggies.
Easy, healthy, and delicious!