This is a midweek winner. Quick to prepare (the chicken breasts can be marinated the day before) they take a few minutes in the saute pan then deglaze with some white wine. Snap – that’s it. The chicken’s tender and succulent and full of flavor from the lovely fresh herbs and lemon. It’s up to you which herbs to use, we’ve got parsley, basil, thyme, sorrel, mint and nasturtiums growing outside. I don’t actually think nasturtiums are herbs but I use them as such – plus they have such beautiful flowers – look at this one I found hiding, isn’t it gorgeous.
Serve it with some quinoa, rice or warm bread and some greens on the side, everyone will have a smile on their face.
6 boneless skinless chicken breasts
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Zest and juice of a lemon
Freshly ground black pepper
A pinch of sea salt
6 tablespoons olive oil
1 cup of assorted fresh herbs, very finely chopped
1/2 cup white wine
1 pint cherry or grape tomatoes
Dry the chicken breasts with a paper towel. If they are thick, place them between to sheets of wax paper and pound them until they are about 1/4 inch thick.
Place the mustard, red wine vinegar, zest and juice of the lemon along with the salt and pepper into a bowl, whisk together. Add the olive oil 1 tablespoon at a time until emulsified . Add the herbs and combine well.
Place the chicken and the marinade into a bowl or ziplock bag to marinate for at least an hour. The chicken can be left over night in the fridge.
Heat a saute pan with a little olive oil, wipe off the excess marinade and place the chicken breasts in the hot pan, cook until they are golden (about 4 minutes) then flip them over to brown the other side.
Remove the chicken from the pan, place on a platter and cover with aluminum foil. Add the wine to the pan, then add the tomatoes and cook for 5-10 minutes. Pour the tomatoes and liquid over the the chicken, sprinkle over a few more herbs and serve.