Anyone who regularly uses the "standard breading procedure" of flour, egg and breadcrumbs may wonder—where are the breadcrumbs?! Yep, we skipped them, putting the chicken in the pan after dipping it in the egg. Trust us, the results are crispy and delicious. Paired with fresh vegetables like corn, tomatoes and green beans, this is a weeknight winner.

EatingWell Magazine, September 2021

Gallery

Credit: Ted Cavanaugh

Recipe Summary

active:
40 mins
total:
40 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add green beans and cook until bright green, about 3 minutes. Add corn kernels and cook for 1 minute more. Drain and set aside to cool.

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  • Combine vinegar, dry mustard and 1/4 teaspoon each salt and pepper in a small jar. Cover and shake until the mustard is dissolved. Add 1/4 cup oil and savory (or thyme), cover and shake until emulsified.

  • Transfer the cooled beans to a salad bowl. Add tomatoes and shallot; toss to combine. Pour the dressing over the salad. Toss well to combine; set aside.

  • Combine flour with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on a plate. Roll butter in the flour and set aside. Zest lemon and whisk the zest with egg in a shallow dish. Halve the lemon. Juice 1 half and thinly slice the other. Set aside.

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Dredge chicken in the flour, then the egg, allowing excess to drip off. Add half the chicken to the pan and cook until golden on both sides and an instant-read thermometer inserted in the thickest part registers 165°F, 2 to 3 minutes per side. Transfer to a clean plate. Repeat with the remaining 1 tablespoon oil and chicken, adjusting heat as necessary to prevent burning. Transfer to the plate.

  • Reduce heat to medium. Stir in wine, broth and the lemon juice, scraping up any browned bits. Cook until reduced slightly, about 2 minutes. Add the butter and cook, stirring, until melted. Return the chicken to the pan. Cook until heated through and the sauce thickens, 2 to 3 minutes more.

  • Serve the chicken and sauce with the salad. Top with the lemon slices and garnish with more savory (or thyme), if desired.

To make ahead

Refrigerate dressing (Step 2) for up to 1 day.

Tip

There are two main types of savory: the annual summer and the perennial winter savory. Summer savory is more common and has a unique peppery undercurrent that pairs well with grilled and roasted meats. (Dried summer savory is also a central element of herbes de Provence.) The winter variety is more pungent and tastes similar to sage.

Nutrition Facts

3 oz. chicken, 1 1/2 cups salad & 1 Tbsp. sauce
496 calories; fat 29g; cholesterol 137mg; sodium 600mg; carbohydrates 24g; dietary fiber 5g; protein 33g; sugars 9g; niacin equivalents 14mg; saturated fat 5g; vitamin a iu 1275IU; vitamin b6 1mg; potassium 995mg.
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