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The Perfect Spring Chicken Dinner

The Perfect Spring Chicken Dinner

I love cooking, but I don't love slaving away in the kitchen. There's a big difference between the two. Easy week night dinners are my jam. And this recipe is beyond easy and beyond quick. From start to finish I had dinner plated in less than 30 min!

The light lemon vinaigrette is the perfect touch of spring to add to this chicken dinner. Most of the ingredients I already had on hand and you probably do too!

Ingredients: (Chicken and Greens)

-4 Boneless skinless chicken breasts

-1 c. All purpose flour

-1 tsp. Kosher salt

-1/2 tsp. Freshly ground pepper

-2 Eggs

-1 T. water

-1 1/4 c. Seasoned dry bread crumbs (I like to use wheat)

-1/2 c. Freshly grated Parmesan (fine)

-Shaved Parmesan (for topping)

-1 T. unsalted butter

-High quality Olive Oil

-2 Handfulls of baby spinach (or arugula)

Ingredients: (Lemon Vinaigrette)

-1/4 c. Freshly squeezed lemon juice (2 lemons)

-1/2 c. High quality Olive Oil

-1/2 tsp. Kosher salt

1/4 tsp. Freshly ground black pepper

1/4 tsp. Crushed red pepper flakes

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. 

Combine the flour, salt, and pepper on a dinner plate. In a medium bowl, beat the eggs with 1 tablespoon of water. On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. 

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with shaved Parmesan and a squeeze of lemon wedge over the top.

In a small mason jar, mix together the lemon juice, olive oil, salt, pepper and crushed red pepper. Seal tightly and shake until combined. (Will last in the fridge for 1 week).

This was a huge hit with my insanely picky husband, so I just know your family will love it too!

xo, Lindsay

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