minette's dijon chicken: {delicious, quick, and easy}!

the night we had our spicy kale & lentil salad salad i'd focused on preparing it so much that i forgot about the hungry husband and kids waiting for more than a salad-as in-the (four small) chicken breasts in the refrigerator had to turn into dinner! after panicking for just a minute or two, i quickly sliced the chicken breasts horizontally into thin slices and took out my skillet. next a few of my kitchen staples were lined up: lemons, good white wine, flat leaf parsley, whole wheat flour, and a jar of french dijon mustard. it took me all of 15 minutes to prepare and cook this dish. there was only one problem...we really should have had six or seven chicken breasts-we were left wanting more....next time!

minette's chicken dijon for four:

• 4-6 organic chicken breasts, sliced (horizontally) in 2-3 slices (same as in this recipe for breaded chicken)
• 2 lemons-1 peeled, de-seeded, and thinly sliced
• 1-2 tbs extra virgin olive oil
• 1/4 cup whole wheat flour 
• 1 tbs dijon mustard (or less if you want it to be milder)
• 1/4 cup white wine
• sea salt & freshly ground pepper to taste
• a few flat leaf parsley leaves, roughly chopped
• * a sliver of butter (about 2 tsp), if you want it to taste just a little bit richer

1. put the flour in a dish with sea salt & pepper (combine it all together well) and coat the chicken on both sides by pressing the slices down on to the flour. heat the olive oil in a skillet and fry the coated chicken for about 3-4 minutes on each side on medium/high heat.

2. once all the chicken slices are fried (only on the surface), whisk together the dijon mustard with the juice of 1 lemon and pour over the chicken with the white wine. sprinkle with sea salt and freshly ground pepper, then scatter the lemon slices over the top. cook on high without a lid for 4-5 minutes, then reduce the heat to medium low, cover skillet with a lid, and let the chicken simmer while the liquid reduces for 10-15 minutes. *if you are adding butter, do so after the liquid has slightly reduced, and 5 minutes before serving-gently shake the skillet to distribute the buttery goodness evenly.

3. for a side along with the salad i cooked two russet potatoes (in the microwave), peeled and cubed them, then quickly fried them with 1 tbs of extra virgin olive oil, sea salt, pepper, and some chopped parsley. (again, you could add a sliver of butter for added flavor)