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1 tbsp plus 1 1/2 tsp olive oil
4 boneless, skinless chicken breasts (about 175 g each)
Herbes de Provence (or any mixture of thyme, rosemary, basil, savory, marjoram, sage and fennel)
flour (for dusting)
3 cloves garlic, sliced
1 shallot, chopped
1/4 cup dry white wine
1/4 cup chicken stock
Juice of 1 lemon
1 tbsp butter
Julienned lemon zest

Cooking process:
Heat oven to 180. Heat oil in a large ovenproof sauté pan over med heat. Season chicken with salt, pepper and herb mixture. Dust with flour and tap off excess. Cook, meaty side down, 5 mintues. 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, 9-13 minutes. Transfer chicken to cutting board. Place pan over med high 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 lightly sautéed spinach and garnish with lemon zest.

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