There is not too much to report on this dish. I just wanted to share because it was really simple yet delicious. I picked up the head of bib lettuce at our farmers’ market. That salad was top with chicken breast which I pan-fried ahead of time. We also added some cherry tomatoes and gorgonzola cheese. We top this all off with a red wine & Dijon vinaigrette.
Pan Fried Chicken Breast
Directions:
- Slice each breast in half horizontally so it is half as thick.
- Flavor with salt and pepper, or any other dry rub. (We used Montreal steak rub)
- Lightly oil a non-stick pan and heat over medium-high heat, until the oil begins to shimmer. The oil should not smoke, if it does turn down the heat.
- Fry the chicken, roughly 4 minutes on each side, until the chicken is firm and cooked through.
- Remove the chicken to a plate and allow to cool.
- Slice the chicken breast across the grain, into strips that are 1/4″ wide.
- Add to a salad or sandwich!
Red Wine & Dijon Vinaigrette
Ingredients:
- Olive oil
- 1/3 as much vinegar as olive oil
- 1 pinch salt
- 1 dollop of Dijon mustard
- 1 grind of pepper
Directions:
- Mix everything together in a small Tupperware container and shake to combine
- Add to salad and toss. Remember, you can always add more dressing, but you can’t take it away. Think summer and under dress!
This sounds so simple, even I could make it, and will. Sounds like a great summertime dinner.
I’ve always maintained that the easier and simpler the dish, the more apt people are to try them. All the elements are there – what could be bad?