pat's Recipe

Double Lemon Chicken with Tomato-Basil Salsa

Category: Poultry

Chicken:
3/4 cup all-purpose flour
1 Tbsp grated lemon zest
salt and ground black pepper
8 boneless, skinless chicken breast fillets,
pounded until 1/2 inch thick
grapeseed or canola oil
2 to 3 lemons, halved

Salsa:
5 plum tomatoes, seeded and cut into 1/4-in.
chunks
5 large fresh basil leaves, thinly sliced
1 Tbsp minced garlic
2 Tbsp olive oil
salt and ground pepper to taste
to make the salsa: in a medium bowl combine all ingredients. Mix well, then set aside.

To make the chicken: In a wide, shallow bowl, mix together the flour, lemon zest and a pinch of salt and pepper. Dredge each chicken fillet through the flour mixture, coating both sides. Set aside.
In a large saute pan over medium, heat just enough oil to coat the bottom of the pan. Add the chicken, in batches, cooking until each side is lightly golden, about 2 minutes per side.
Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with salsa.

4 servings