0 Picture
Ingredients
- 2 tablespoons course grained Dijon mustard
- 1 large egg
- 1/2 cup Italian seasoned dried bread crumbs
- 4 1/4 lb skinless, boneless chicken breast halves, lightly pounded
- 2 teaspoons olive oil
- 2 tablespoons dry vermouth or chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh parsley
- Lemon slices
Details
Servings 4
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
Combine the mustard and egg in a shallow bowl. Place the bread crumbs on a sheet of wax paper. Dip the chicken in the mustard mixture, then in the bread crumbs.
Heat a large nonstick skillet over medium heat. Swirl in the oil, then add the chicken. Cook, until golden and cooked through, about 5 minutes on each side. Transfer the chicken to a platter and keep warm.
Add the vermouth and lemon juice to the same skillet. Simmer 30 seconds; stir in the parsley. Pour the sauce over the chicken and garnish with the lemon slices.
225cal, 7g fat, 368mb sodium, 11g carb, 0g fibre, 26g protein, 50mg calcium (5 points)
Review this recipe