Boneless Chicken Breasts with Mustard Sauce

Ingredients:

2 to 3 chicken boneless chicken breasts

½ cup bread crumbs

¼ cup grated parmesan cheese

1 egg

2 Tbl flour mixed with black pepper and ½ tsp cracked red pepper

2 Tbl olive oil

½ cup white wine

1 Tbl good quality mustard

Juice from ½ lemon

1 Tbl of soft butter

Chopped parsley

Wash and pat dry the chicken breasts. You’ll need three plates or flat soup bowls (sorry about that). Combine the bread crumbs and parmesan on one plate. Break up the egg with a fork and put it on the second plate. Put the flour and peppers on the third plate.

Heat the olive oil in a nonstick frying pan over medium heat. Dredge the chicken through the flour and then the egg and shake off any excess. Put it into the bread crumb mixture. Make sure that the coating adheres to the chicken. Place in the frying pan and cook on both sides until golden and cooked through.

Remove the chicken breasts from the pan, add the white wine, and bring to a boil. Add the mustard and lemon juice and cook until well combined. Remove from the heat, add the soft butter, and swirl in the pan. Pour sauce over the chicken breasts and sprinkle with chopped parsley.

I serve this chicken dish with carrot salad(http://twolittlekitchens.blogspot.com/p/definitely-not-peanut-butter-and-jelly.html) and tabouli (http://twolittlekitchens.blogspot.com/2012/04/tabouli-lebanese-way.html) for an easy warm weather meal.

This recipe was adapted from a marthastewart.com recipe.