Ingredients
Directions
Dry the chicken breasts with a paper towel. If they are thick, place them between to sheets of wax paper and pound them until they are about 1/4 inch thick.
Place the mustard, red wine vinegar, zest and juice of the lemon along with the salt and pepper into a bowl, whisk together. Add the olive oil 1 tablespoon at a time until emulsified. Add the herbs and combine well.
Place the chicken and the marinade in a bowl or ziplock bag to marinate for at least an hour. The chicken can be left over night in the fridge.
Heat a saute pan with a little olive oil, wipe off the excess marinade and place the chicken breasts in the hot pan, cook until they are golden (about 4 minutes) then flip them over to brown the other side.
Remove the chicken from the pan, place on a platter and cover with aluminum foil. Add the wine to the pan, then add the tomatoes and cook for 5-10 minutes. Pour the tomatoes and liquid over the chicken, sprinkle over a few more herbs and serve.
Ingredients
Directions
Dry the chicken breasts with a paper towel. If they are thick, place them between to sheets of wax paper and pound them until they are about 1/4 inch thick.
Place the mustard, red wine vinegar, zest and juice of the lemon along with the salt and pepper into a bowl, whisk together. Add the olive oil 1 tablespoon at a time until emulsified. Add the herbs and combine well.
Place the chicken and the marinade in a bowl or ziplock bag to marinate for at least an hour. The chicken can be left over night in the fridge.
Heat a saute pan with a little olive oil, wipe off the excess marinade and place the chicken breasts in the hot pan, cook until they are golden (about 4 minutes) then flip them over to brown the other side.
Remove the chicken from the pan, place on a platter and cover with aluminum foil. Add the wine to the pan, then add the tomatoes and cook for 5-10 minutes. Pour the tomatoes and liquid over the chicken, sprinkle over a few more herbs and serve.
