♦ 3-4 tbsp olive oil
♦ 4 boneless, skinless chicken breasts (about 6 ounces each)
♦ 6-7 tsp Herbes de Provence
♦ salt and pepper, to taste
♦ 1/2 cup all-purpose flour
♦ 4 cloves garlic, sliced
♦ 2 shallots, chopped
♦ 1 cup dry white wine
♦ 1/2 cup chicken stock
♦ Juice of 1/2 lemon
♦ 1 1/2 tbsp butter
♦ Julienned lemon zest (optional)
Heat oven to 375°F. Combine flour, salt and pepper, and Herbes de Provence on a small plate – coat chicken (one at a time) in flour mixture, tapping of any excess. Heat oil in a large ovenproof sauté pan (prefereably cast iron) over medium-high heat. Add chicken to pan and cook, meaty side down, for 4 to 5 minutes. Turn over and cook for 1 more minute. Add garlic and shallot; stir until fragrant, about 30 seconds. Add wine and reduce slightly (1 to 2 minutes). Add stock and lemon juice, cook for 30 seconds.
Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan back on stovetop and over medium heat; simmer sauce for 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices. Transfer each to a plate and top with sauce; garnish with zest, if desired.
Read more about this dish and my musical pairing by clicking HERE.