CHICKEN WITH SALAD
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
CHICKEN---
4 boneless skinless chicken breasts, pounded 1/3" thick
Salt and Pepper
1 cup flour
1 tsp garlic powder
1/2 tsp paprika
3 tbs butter, cut into slices
2 eggs
1/4 cup grated Parmesan cheese
1 1/2 lemons, 1/2 juiced, 1 sliced into rounds
3 tbs olive oil
2 cloves garlic, minced
1 cup low sodium chicken stock
SALAD---
2 tbs grated onion
Salt and Pepper
2 tsp Dijon mustard
Juice of 1/2 lemon
1 tbs red wine vinegar
3 tbs olive oil
5 cups shredded lettuce
1/4 cup chopped chives
1/2 cup parsley leaves
1 cucumber, chopped
Croutons
Season chicken with salt and pepper. In a bowl, combine flour, garlic powder and paprika. Roll butter slices in flour mixture, set aside. In another bowl, beat eggs with cheese and lemon juice. *In a skillet, heat oil. Dredge 2 chicken breasts in flour, then coat in egg mixture. Cook until deep golden and cooked through. Transfer to a plate. Repeat. Add lemon slices to skillet, cook until browned. Transfer to a plate. Add garlic to skillet, stir 1 min. *Add broth, bring to a simmer, cook 2 min. Add flour coated butter, simmer until sauce thickens. FOR SALAD--- In a bowl, season onion with salt and pepper. Let stand until juices form. Whisk in mustard, juice and vinegar. Whisk in oil, season. Add lettuce, cucumber, chives and parsley, toss. Divide chicken among plates. Pour sauce over chicken, then top with lemon slices, salad and croutons. SERVE & ENJOY...
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