BREADED DIJON CHICKEN BREAST WITH ARUGULA - STEPHEN LYLE

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

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