Il Pollo Monte Cristo Recipe

Name: Il Pollo Monte Cristo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400 degrees. Whisk together chicken broth, veal stock and lemon juice in a medium bowl. Set aside.
2
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.
3
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.
4
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.
5
Remove skillet from oven and transfer chicken to a large plate. Cover with aluminum foil to keep warm.
6
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).
7
To Serve, lay out chicken on plate, thinly slice chicken and top with sauce. Serve with asparagus, broccoli or other seasonal vegetables.

755

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup low sodium chicken broth, 1 cup veal stock, 2 tablespoons fresh lemon juice, 4 tablespoons all-purpose flour, and more.

Yes, Il Pollo Monte Cristo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Il Pollo Monte Cristo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions