Simple Chicken Dinner for 2 on Oct26 2011

by Lorieann | Print the article |
Ever been in a crunch for time and meal preparation is at the bottom of your list? Upon the first cup of my morning coffee, I glace into my freezer taking inventory of what I have and what I can defrost or cook for the day.   Then I take stock of my seasoning’s and spices  Yesterday I found chicken breast and bread crumbs.  Take two large pieces of chicken breast and marinate with one part olive oil and one part vinegar along with a splash of lemon juice and salt and pepper to taste.  If time allows, let marinate for a few hours in your refrigerator ,alternating sides at least once to get the full flavor on both sides.  Once marinated, if you have the time, next set aside your chicken at room temperature for 10 minutes, toss the marinade; warm a caste iron skillet, if available, on low to medium heat and when hot add the cooking oil of your choice. In  a separate bowl, add a generous portion of your favorite mustard to bind the chicken to the bread crumbs.  I keep Italian bread crumbs handy for times that I need to season and fry quickly.  Next, spread your rested chicken portions with the mustard and then dip in the other bowl of bread crumbs.  Drop in your skillet to be fried from 4 to 6 minutes per side using the best course of action for the size and width of your chicken breast.  Make a side-salad of lettuce, tomato, and cucumber.  If you are in a pinch for salad dressing, mix one part olive oil, one part vinegar in a small bowl adding a splash of lemon juice and salt and pepper to taste.  Serve dressing separate from your salad, some folks such as myself only like a small sprinkling of salad dressing on their fresh salad.  For some crunch I always keep fresh-frozen vegetables in my freezer: I boil or steam broccoli or mixed vegetables in salted water and upon desired texture; I season with salt, pepper, and  any type of season salt available, and a tablespoon of olive oil.  Serve with warm bread of your choice.  The chicken has a tangy, but simple taste.

Lorie Ann Jermoune

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