Whitneys mat
- 4 small whole chicken breasts or 2 large*
- Extra-virgin olive oil, for drizzling, plus 2 tablespoons
- 4 sprigs fresh thyme, stripped and finely chopped, about 2 tablespoons
- 2 tablespoons fresh chopped flat-leaf parsley, a handful
- 1 lemon zested and juiced
- Coarse salt and black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock or chicken broth
- 1 sack, 5 ounces, mixed baby salad greens, available in produce section
Directions
- Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
- Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
- Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
- To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
I got this recipe off of FoodNetwork.com.
xoxo Whitney
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