- 1 tablespoon plus 1 1/2 teaspoon olive oil
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- Herbes de Provence
- All-purpose flour (for dusting)
- 3 cloves garlic, sliced
- 1 shallot, chopped
- 1/4 cup dry white wine
- 1/4 cup chicken stock
- Juice of 1/4 lemon
- 1 tablespoon butter
- Julienned lemon zest (optional)
- 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. 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. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired.