Chichen with Lemon, Herbs and Tomatoes Recipe

Ingredients

 6 boneless skinless chicken breasts
 
 1 tablespoon Dijon mustard
 
 1 tablespoon red wine vinegar
 
 Zest and juice of a lemon
 
 Freshly ground black pepper
 
 A pinch of sea salt
 
 6 tablespoons olive oil
 
 1 cup of assorted fresh herbs, very finely chopped
 
 1/2 cup white wine
 
 1-pint cherry or grape tomatoes

Directions

1

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.

2

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.

3

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.

4

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.

5

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

 6 boneless skinless chicken breasts
 
 1 tablespoon Dijon mustard
 
 1 tablespoon red wine vinegar
 
 Zest and juice of a lemon
 
 Freshly ground black pepper
 
 A pinch of sea salt
 
 6 tablespoons olive oil
 
 1 cup of assorted fresh herbs, very finely chopped
 
 1/2 cup white wine
 
 1-pint cherry or grape tomatoes

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

Chichen with Lemon, Herbs and Tomatoes Recipe

Leave a Reply