As I mentioned last post--no camera. Sad face. So until we replace it, pics here will be done with my trusty *new* iPhone. Patience, please. I'm hoping Santa will bring me a fancy new camera this year...but I'm thinking these look pretty good for a camera phone, no?
So this summer--Mr. Wood had been gone for 10 weeks all told and me and the kitty boys missed him terribly. But as of just the other night, all have been reunited! We finally arrived back home here together, and it was such a relief. One big, happy, 3/4 furry family! (Mr. Wood is half Italian :)
What you see here was our (quickly thrown together) celebratory dinner. During which Mr. Wood announced to me that it was a new staple. And indeed, it was an easy thing to throw together: relatively healthy and super-duper yummy. There's a crunch from the flour-dredged, sauteed chicken, and the peppery, grassy pile of arugula on top is dressed with a bright and tangy lemon-dijon dressing that soaks the chicken underneath. Wonderful. And took about 15 minutes beginning to end.
What is it, you ask? Well, I don't know exactly. It's a combination of two different recipes: one is based on a fried version of this I used to get at the french bistro around the corner from our apartment in Brooklyn, combined with this one from Ina. So it's essentially a healthier version of a combination of the two. Make sense?
Let's call it "Bright and Healthy Lemon Dijon Chicken"
Here's what you do:
BRIGHT AND HEALTHY LEMON DIJON CHICKEN
(serves 2, with extra dressing left over)
two boneless chicken breasts, pounded to about 1/4" thickness*
2 cups (or 2 handfuls) fresh arugula
1/4 cup spelt flour (regular white flour can be substituted if necessary)
1/4 cup almond or pecan flour*
3-4 TBS olive oil for sauteeing
3/4 TBS garlic powder
1 tsp cayenne (or less, to taste)
1 tsp salt
1 tsp pepper
Lemon Dijon Dressing:
juice of two lemons
2 tsp dijon
salt and pepper to taste
1/2 cup olive oil
1. Pound the chicken: place the chicken breasts in a large ziploc bag one at a time and, using a meat tenderizer or a mallet or hammer, pound the chicken until they are a uniform thickness, around 1/4". Doing this not only tenderizes them, but also means they require much less cooking time, making this a quick meal!
2. Make the dressing: in a bowl, mix the lemon juice and dijon together. Then in a very slow stream, whisk the olive oil into the lemon mixture. This will emulsify the oil into the dressing so that they don't separate. Salt and pepper to taste.
3. Make the flour mixture and cook the chicken: we used a pyrex baking dish, so using something comparable shape-wise, mix the flours and spices together with a fork until blended well. Heat the olive oil in a large skillet over medium heat. As the oil heats up, dredge the chicken through the flour mixture on both sides. Once the skillet is hot, pop the chicken in and cook, about 3 minutes each side, or until golden brown, turning and rearranging if necessary.
4. Arrange the plates: on each plate, layer a chicken breast, a cup (or handful) of arugula, then drizzle as much of the dressing over the top as desired. Commece face-burial.
Plus! A side dish of fresh garden tomatoes and basil, drizzled with olive oil, balsamic vinegar, and salt and pepper! So wonderful to have Mr. Wood home...