This was the first recipe I ever learned and it's still one of my favorites. In fact this is the first thing I ever cooked for my husband when we were dating. It's super easy.
Boneless skinless chicken breasts
Dijon mustard
Lemon pepper seasoning
2 tbs. butter
2 tbs. olive oil
Directions:
You can either buy your breasts sliced thin or take a regular breast and pound it thin. Add your butter and olive oil to a small fry pan and heat over medium heat. While waiting for your oil to heat, prepare your chicken. Spread breasts flat out on a plate. Spread mustard over the breasts with the back of a spoon. I use an inexpensive Dijon that comes in a squirt bottle. If you are using Dijon in a jar, be careful of contaminating your mustard with the raw chicken; use two different spoons. You want to make sure that this one side of the chicken is completely covered in Dijon. Then using tongs, flip your breasts over and lie flat again. Shake lemon pepper and cover other side completely in lemon pepper. Starting with lemon pepper side down add to hot oil. Cook for 4 minutes or until starts to get a good golden brown color then flip to other side for 4 minutes and then repeat until chicken is fully cooked. I serve this with broccoli cheese rice and a salad and it is scrumptious! It only takes 20 minutes start to finish.
Please excuse the picture, I didn't take it until I was already putting the leftovers in Tupperware.
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