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BREADED DIJON CHICKEN BREAST WITH ARUGULA - STEPHEN LYLE
CHEF/OWNER OF VILLAGE RESTAURANT IN NYC MAKES A NICE SUMMER LUNCH
Ingredients
1 chicken breast pounded to about 1 inch thick
1 cup homemade or good quality store bought bread crumbs
2 eggs beaten
2 tablespoons of dijon mustard
2 tablespoons of butter
1 tablespoon of olive oil
2 cups of wild arugula
Directions
Get a saute pan hot over medium high heat
Rub chicken with dijon mustard and season with salt and pepper
Dredge chicken in the flour, egg wash and finally coat liberally with bread crumbs
Add the butter and half the oil to the pan and saute chicken breast about 3 - 4 minutes per side
Toss the arugala with the remaining olive oil, squeeze of lemon and salt and pepper
Serve the chicken on a plate with the salad
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