This is a great, light dinner than can be made in about 30 minutes – even less once you conquer the method.
Makes 4 Servings
4 eaÂ Â Â Â chicken breasts, boneless, skin on or skinless
ANÂ Â Â Â Â Â flour, for dusting (Wondra brand recommended)
ANÂ Â Â Â Â Â Canola oil, or other vegetable oil
1 bagÂ Â Â mesclun lettuce mix
2 tbs Â Â Â sliverered almonds
Â¼ cup Â Â parmesan cheese, grated
TTÂ Â Â Â Â Â Â basic vinaigrette, cook’s choice*
1 cup Â Â Â chicken stock, low salt
1Â½Â Â Â Â Â Â Â cups heavy cream
2 tsp Â Â Â dijon or whole grain mustard
1 tsp Â Â Â Italian parsley, fresh, chopped
TTÂ Â Â Â Â Â kosher salt & black pepper
Method:Â Preheat oven to 375Â° F.Â Preheat a large oven-safe sautÃ© pan over medium-high heat.Â Between two sheets of plastic wrap, pound chicken breasts to even thickness. Dry with paper towels, season both sides with salt and pepper, then lightly dust with flour or Wondra on both sides.Â Add enough oil to the pan to thinly coat the bottom, and once it shimmers, add chicken breasts (skin side down). SautÃ© until a deep golden brown on first side, then flip and place pan in the oven.
In a large bowl, season lettuce with salt and pepper, and toss with almonds and parmesan.Â Drizzle enough dressing to lightly coat the greens and mix gently. Hold in refrigerator.
Once chicken is firm to the touch with clear juices (165Â° F internally), about 10 minutes in the oven, remove from pan and hold covered on a plate.Â On the stovetop over medium-high heat, add stock to pan. Reduce until almost dry, about 2 tablespoons. Add heavy cream, and reduce by one-third, to about a cup.Â Whisk in mustard, season to taste with salt, pepper, and fresh parsley.
*I keep a simple vinaigrette in a squeeze bottle on hand.Â A simple ratio is one part vinegar (I like sherry or balsamic) to three parts extra virgin olive oil. I season it with salt, pepper, and dried herbs, and it holds very well in the refrigerator. Donâ€™t stress over measuring.Â Simply taste, and add more or less of the ingredients according to your preference.