Ingredients :
Salt and pepper, to taste
3 tablespoon Dijon mustard
1/2 cup olive oil, or more to taste
1 medium onion, finely chopped
1 lemon, cut into wedges (for serving)
1 tablespoon chopped flat-leaf parsley
4 boneless, skinless chicken breast halves
1/2 cup flour, or more (for dredging)
Instructions :
1. In a food processor, combine onion, parsley, mustard and 1/4 cup of the olive oil.
2. Work the mixture into a thick, smooth paste; do not let it get too thin.
3. On large plate, place enough flour to cover the bottom of the plate generously.
4. Add salt and pepper. Dredge each chicken piece with flour, gently shaking off the excess flour.
5. Set them on a clean plate. Rub the mustard mixture over chicken. Dredge again in flour.
6. In large skillet that will hold all the breasts, heat the remaining 1/4 cup olive oil over medium heat.
7. Fry the chicken for 6 minutes on each side or until golden brown and cooked through.
8. Garnish with lemon wedges.
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Ingredients :
1 teaspoon salt
2 tablespoons olive oil
5 cloves garlic, finely chopped
3 tablespoons chopped fresh rosemary
4 teaspoons high-quality balsamic vinegar
6 bone-in chicken breast halves (about 4 1/2 pounds total)
Instructions :
1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.
2. In a small bowl, stir together rosemary, garlic, olive oil, and salt.
3. Divide the rosemary mixture evenly among the 6 breasts, rubbing it all over the chicken and under the skin.
4. Place the chicken breasts on the baking sheet.
5. Roast for 35 minutes or until a meat thermometer inserted into the thickest part of the meat registers 160 degrees.
6. Let the chicken rest in a warm place for 5 minutes (the temperature will rise a few degrees).
7. Drizzle 1 teaspoon balsamic vinegar on each of 4 breasts. (Set aside 2 half breasts for the salad.)
source photo : http://themartinblog.com/food/wp-content/uploads/2011/01/DSC_8313r.jpg and http://www.meganscookin.com/wp-content/uploads/2011/07/Oregon-balsamic-chicken-120-copy-e1310951097597.jpg
