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!

• 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

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.