All week my husband and I have been fighting a nasty cold. Cooking a lavish meal has not been a priority, but we gotta eat something. Wednesday morning before heading to work I was smart enough to remember to take out a couple of chicken breasts from the freezer to un-thaw. But seriously, is there anything more boring than chicken breasts? Sure, a very healthy option when you're trying to improve your eating habits, but nothing that excites your taste buds.
On and off during the day I kept thinking about what to do with the chicken. Make a stir-fry? Fajitas? Too much work when so much of your day is spent sneezing and coughing. I came home with no plan at all. I just kind of felt my way around the pantry and fridge. I knew I didn't want to grill them since my grill pan is way to big for two little breasts. Same thing for baking them in the oven. No need to turn it on for a little meal. So naturally I would have to fry them up. But that seemed so unhealthy.
I began by rinsing the chicken under cold water to wash away any surface bacteria and patted it dry. In a small bowl I mixed together one tablespoon Dijon mustard, one tablespoon extra virgin olive oil, 1/2 teaspoon dry oregano (I hate using dried herbs but didn't have a choice at this point) and the juice from half a lemon. I generously seasoned the breasts with salt and pepper and spooned over the marinade. I let the chicken marinate for about 30 minutes on the kitchen counter.
Meanwhile, I made a very quick green salad with arugula a cucumbers with an olive oil and red wine vinegar dressing.
I took out a non-stick fry pan. I only use it for grilled cheese and eggs, but I thought I wouldn't have to use too much oil to cook the chicken vs. if I was using a stainless steel pan. I started by heating the non-stick pan over high heat for a couple of minutes. I lowered the heat to medium and added about half a tablespoon of canola oil. In went the chicken breasts. I cooked them for about 3-4 minutes on each side or until they had a nice golden color.
I lowered the heat to low and covered the pan with a lid. Now it was time to actually cook the chicken. I flipped the breasts over every 4 minutes or so and continued doing this for roughly 13-15 minutes. The chicken was turning a beautiful brown color and there was a nice sauce that had developed in the pan. I removed the breasts from the pan (after checking for doneness) and let them rest for 5 minutes on a plate.
I served the chicken over the green salad, drizzled some sauce over it and sprinkled some chopped flat-leaf parsley. I'm not sure if the chicken was really fresh or if covering the pan during cooking helped to preserve the juiciness but it was a mighty good chicken breast and I usually never say that.