From the State of the Vine Kitchen: Lemon Chicken with Arugula

I'm trying something new in this post...food! And more specifically (and perhaps, unfortunately) not desserts.*

I'm kind of a health nut and I'm on an extra health kick because of my upcoming wedding, so this is a perfect healthy recipe that packs a lot of flavor!
 

Full disclosure: As a journalist, I would be remiss to claim credit for something that isn't entirely my own, so I must confess this dish was a joint effort, due mostly to my wonderful fiance Anthony, who is an amazing cook. He has been teaching me since we moved to DC several years ago.

Food and wine are, of course, natural partners but this time I'd like to make the food the star of the show.

Presenting...lemon chicken! Scroll down for the recipe, directions and the finished product.

In the pan...

Plated and ready to eat!

Lemon Chicken Recipe:

Take 2 lbs of thinly sliced thin chicken breast, coat with a mix of 1 tbsp. of mustard (I love Grey Poupon) and one egg. Then cover lightly with Italian breadcrumbs and a little Parmesan cheese.

Pan fry on medium heat until brown with a little olive oil to coat the pan. And as Anthony says, "As soon as it's off the pan, hit it with lemon" (fresh squeezed lemon tastes best). Then, garnish with arugula, red onion and tomato and a drizzle or two of balsamic vinegar.  

For anyone concerned, I promise it's only very lightly breaded (and the Italian breadcrumbs we bought from Giant are made with whole grain)!

*Desserts will make a triumphant return to the blog after my wedding.


Cheers!