Chicken Monte Cristo

Refreshing, healthy, and delicious!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Spinach, raw

  • 600 g Meat, chicken, breasts

  • 4 spoon Oil, olive

  • 1 teaspoon Salt, table

  • 2 pinch Spices, pepper, black

  • 0.5 teaspoons Spices, oregano, dried

  • 0.5 teaspoons Spices, rosemary, dried

  • 20 g Wheat flour, white, multi-purpose

  • 4 pods Garlic, fresh

  • 2 piece Shallot

  • 0.5 dl Alcohol, Wine, White

  • 0.5 dl Water

  • 0.5 piece Juice, lemon

  • 1 spoon Butter, unsalted

Steps

  1. Clean and wash the spinach. Place a larger pot with salted water on the heat and wait for the water to boil. Add the spinach to the boiling water and cook until it wilts. Then immediately drain it and keep it warm.

  2. Remove the bones and skin from the chicken breasts and cut them in half to get four thicker fillets. Wash the meat and dry it with a paper towel. Place a pan on the heat and pour in olive oil. Rub the meat with salt, pepper, oregano, and rosemary. Lightly dust it with flour, then place it in the pan with the heated oil. Cook the chicken on medium heat for 5 to 10 minutes on one side. Once the meat turns golden brown, cook the fillets on the other side.

  3. Store the cooked meat in a covered container to keep it warm. Peel and finely chop the garlic and shallots. In the pan where the fillets were cooked, add the garlic and shallots. Quickly sauté them, then add wine and stir for about one minute. Add a little water to the sauce and mix. Wash the lemon and zest it. Add the juice to the sauce, stir, and cook for a few more minutes on medium heat. Finally, add a spoonful of butter, mix the sauce well, and remove it from the heat.

  4. Serve the fillets on plates, add the spinach, and then pour the sauce over the meat. Slice the lemon from which the juice was extracted and remove the squeezed center. Use only the peel – cut it into thin slices and use them to decorate the spinach. Serve immediately.

Nutrition Information (Per 100g)

  • Calories: 141.18 kcal
  • Fat: 7.92 g
    • Saturated Fat: 1.43 g
  • Carbohydrates: 4.46 g
    • Sugars: 0 g
  • Protein: 11.2 g
  • Fiber: 0.76 g

Advice

It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, soak the lemon in hot water for a few minutes and wipe it well to remove the wax, which contains toxins. The shallot should not be overcooked – as soon as it becomes translucent, add the liquid. Garlic should not be sautéed for longer than 10 seconds so that it does not lose its beneficial properties. Young spinach can be salted if needed, and a spoonful of butter also complements it well. Creamy mashed potatoes can be served with the dish.