FROM THE DECADENT DIABETIC
What You’ll Need:
- 2 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- salt, to taste
- pepper, to taste
- 1/2 lemon, zested
- 1 clove garlic, grated
- 1 tablespoon fresh rosemary
- 1 tablespoon chopped fresh parsley
- 2 tablespoons all-purpose flour
- 1 shallot, thinly sliced
- 1/2 lemon, juiced
- 1/2 cup dry white wine
- 1 teaspoon Dijon mustard
What To Do:
- Between two sheets of plastic wrap or waxed paper, using a rolling or flat-bottomed heavy skillet, pound chicken breasts to 1/2-inch thickness.
- In a bowl, top chicken breasts with 1 tbsp. oil, salt, pepper, lemon zest, garlic, rosemary, and parsley; place in fridge for at least 40 minutes or overnight.
- Lightly dredge the chicken breasts in flour and allow to dry for 2-3 minutes. Heat 1 tbsp of oil over medium heat; cook chicken breasts for 3-5 minutes per side or until chicken is nicely browned and cooked through. Remove chicken from pan.
- In same pan, add 1 tbsp of olive oil. Cook shallot for a minute or until soft, but not brown. Add lemon juice, white wine, and mustard; cook for 2-3 minutes until slightly reduced.
- Plate the chicken breasts and top with sauce.